Although traditionally made with lamb in a curry
marinade and marinated for 2-3 days, this version
with beef is just as delicious.
750 g goulash cubes
125 g dried
apricots
wooden or metal skewers
Marinade
2 Tbsp (30 ml) cooking oil
2 medium onions, peeled and sliced
3 Tbsp (45 ml) medium curry powder
½ tsp (3 ml) turmeric
¼ cup (60 ml) sugar
1 Tbsp (15 ml) smooth
apricot jam
2 bay leaves or lemon leaves
salt and freshly ground black pepper to taste
2 cups (500 ml) brown vinegar
- Place the meat and apricots in a non-metallic bowl.
- To make the marinade, heat the oil in a heavy-based saucepan and sauté the onions until soft. Add the curry powder and turmeric and fry for 1-2 minutes. Add the remaining ingredients and bring to the boil. Remove from heat and leave to cool, then pour over the meat and marinate overnight or for 1-2 days in the refrigerator. (The longer the meat is left in the marinade, the more tender it will be.)
- Skewer the meat, alternating with apricots, on wooden or metal skewers. Grill for 7-8 minutes per side, turning frequently. Serve immediately with health bread and a salad.
Makes about 10 sosaties
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