We had and lost a magnificent recipe book put out by the Collegiate Schools many years ago. It contained a legendary recipe for lamb sosaties. So I have taken what I can remember from that recipe book and adapted my memory to this magnificent rump sosatie marinade.
Ingredients:
Alan’s Magnificent Rump Sosaties on the braai
- 1.5 kg rump – cubed and placed in a plastic marinading bowl
- 2 Onions
- 1 Green Pepper
- 1 Yellow Pepper
- Olive Oil
- Teaspoon Sugar
- 2.5 ml nutmeg
- 2.5 ml cinnamon
- 4 Fat Garlic cloves – chopped
- 5 ml Turmeric
- 1 Packet Hot Curry powder
- 4 Star cinnamon
- 225 grams Apricot Jam
- Cup of brown vinegar
- Cup of White wine
- Fresh coriander chopped to taste
Method:
Chop the onions and peppers in large chunks (you will thread them onto the skewers later)
Gently fry/sweat the onions in the oil and sugar
As the onions start to go limp add the garlic, nutmeg, cinnamon, turmeric, curry powder and star cinnamon
Stir fry on a medium heat to blend flavours, if the mixture dries add a little of the wine and continue until well blended
Add the peppers and more wine if necessary and cook until peppers start sweating
Add half the apricot jam and mix thoroughly
Add the Brown vinegar and the rest of the wine
Allow to come to the boil and simmer until the onions become translucent
Turn off the heat, add the remaining apricot jam, blend and leave to cool
Add the marinade to the rump cubes when the marinade is at around 50 degrees – this starts the slow cooking process and tenderises the rump a bit.
Thread onto pre-soaked wooden skewers using the onion and peppers and cook/braai to your taste.
Time: 35 minutes
Feeds: 6 people
Author: Alan Straton
Website: http://www.MyPE.co.za
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