When you understand the essentials of cooking, it can be such a freeing as well as compensating experience to develop a just scrumptious meal or baked product. The scents in your home and also the faces of the people that you share it with are invaluable. We hope this Uncle Tim's curry cumin sosaties🍴 dish will certainly give you some suggestion for you to come to be a remarkable chef.
Uncle Tim's curry cumin sosaties🍴
You can cook Uncle Tim's curry cumin sosaties🍴 using 13 ingredients and 10 steps. Here is how you cook that.
Ingredients of Uncle Tim's curry cumin sosaties🍴 :
Prepare cubed pork meat.
Use cubed lamb meat.
Prepare brown wine vinager.
You need Olive oil.
You need to prepare Cumin seeds.
You need Salt.
Prepare Mustard seeds.
Use garlic.
You need to prepare and a half sachets mild curry powder.
You need apricot jam.
You need to prepare Mrs Balls Chutney.
Use onions.
Prepare large green peppers.
Short Tips:
If a recipe says to use a certain type of pan, then use that pan. If you merely own one nonstick pan, the most effective tip we will provide you with is to wait for a good sale at a kitchen store, then purchase yourself a stainless-steel pan and a cast iron skillet. Also its good idea to switch low cost nonstick pans every few years, as the coating can wear down over the years.
instructions :Uncle Tim's curry cumin sosaties🍴
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..
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..
Add 2 liters of brown vinegar and bring to a boil..
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..
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..
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..
When ready, soak a few wooden skewers is water to prevent them from splitting during the cooking cooking process..
In the meantime, cut up 3-4 fresh large green peppers into large squares..
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!.
When cooking, on the braai is the best. Serve with a potato salad, and enjoy!.
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