Uncle Tim's curry cumin sosaties🍴
Uncle Tim's curry cumin sosaties🍴

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, uncle tim's curry cumin sosaties🍴. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Uncle Tim's curry cumin sosaties🍴 is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Uncle Tim's curry cumin sosaties🍴 is something which I have loved my whole life. They are nice and they look wonderful.

Lamb sosaties are a common feature of a classic South African braai (BBQ). The apricot and curry marinade might sound unusual but it adds a wonderful flavor to these tasty kebabs. There are a few variations to the sosaties marinade, but most at least include apricot jam, curry powder and garlic.

To begin with this particular recipe, we must prepare a few ingredients. You can have uncle tim's curry cumin sosaties🍴 using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Uncle Tim's curry cumin sosaties🍴:
  1. Get 500 g cubed pork meat
  2. Make ready 500 g cubed lamb meat
  3. Prepare 2 liters brown wine vinager
  4. Get Olive oil
  5. Prepare 2 tsp Cumin seeds
  6. Prepare Salt
  7. Prepare 2 tsp Mustard seeds
  8. Make ready 5 cloves garlic
  9. Get 1 and a half sachets mild curry powder
  10. Prepare 1 can apricot jam
  11. Get 1 bottle Mrs Balls Chutney
  12. Get 7-8 onions
  13. Make ready 3 large green peppers

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Steps to make Uncle Tim's curry cumin sosaties🍴:
  1. The most important part of the recipe is to let the meat marinade for at least 5 days for best flavour results. Start by lightly frying a copped onion in half a centimeter of olive oil until it starts to sweat.
  2. Then add garlic, salt, cumin seeds, mustard seeds, and curry powder and continue to lightly fry for about 3-4min or until the onion is golden brown, making sure not to burn the ingredients.
  3. Add 2 liters of brown vinegar and bring to a boil.
  4. Add can of apricot jam and bottle of chutney, bringing to boil and reducing for about 40-50min to reduce the vinegar and thicken the marinade, stirring occasionally to make sure that it doesn't stick.
  5. Whilst letting the marinade cool down completely, chop up the rest of the onions into nice square sizes slightly larger than the size of your meat and add them into the cold marinade.
  6. In a big dish with the cubed meat mix, pour onions and marinade over and mix. Allow the meat to marinade for at least 4-6 days. The longer, the better, stirring every day or two.
  7. When ready, soak a few wooden skewers is water to prevent them from splitting during the cooking cooking process.
  8. In the meantime, cut up 3-4 fresh large green peppers into large squares.
  9. When the skewers have soaked, start skewering the meat, alternating between onion, green pepper and meat until all has been skewered. Don't be shy with the amount of onion and green pepper that you use!
  10. When cooking, on the braai is the best. Serve with a potato salad, and enjoy!

Here are the spices required: coriander, cumin, turmeric, paprika, chilli, curry powder (any brand is fine), sugar and salt. Eine Bewertung und für köstlich befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Danach die Fleischwürfel über einer Schüssel auf Spieße stecken; die Marinade wird so in der Schüssel aufgefangen. Add potatoes, and saute until toasted.

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