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Soesaties

3 lb Mutton fillet (leg)
2 tb Butter or drippings
2 lg Tablespoons chutney
3 Onions (chopped)
5 Or 6 lemon leaves
1 tb Sugar
1 c Vinegar (or 1/2 milk)
1 tb Curry powder
Seasoning Corn flour Cut the meat into cubes of about 1 1/2 inches of fat and lean. Put into a basin and season with salt and pepper. Lightly brown the onion in the butter then add the curry powder, sugar, chutney and vinegar. Simmer for 5 minutes then pour the sauce over the meat, adding the lemon leaves. Leave in the sauce overnight, then arrange the meat on skewers, alternating the lean and the fat. Drain out of the sauce and grill over a clear fire. Bring the sauce in which the meat was marinated to the boil and thicken with a little corn flour that has been mixed to a paste with cold water. Pour this over the soesaties and serve very hot with rice and additional chutney if desired. Soesaties may be fried, but in that case they should be cut into somewhat larger pieces and should not be placed on skewers. (If there is not sufficient fat on the mutton, extra should be used.) Posted by Stephen Ceideburg November 25 1990.

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<h1>Soesaties</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />3 lb Mutton fillet (leg) <br />2 tb Butter or drippings <br />2 lg Tablespoons chutney <br />3 Onions (chopped) <br />5 Or 6 lemon leaves <br />1 tb Sugar <br />1 c Vinegar (or 1/2 milk) <br />1 tb Curry powder <br />Seasoning Corn flour Cut the meat into cubes of about 1 1/2 inches of fat and lean. Put into a basin and season with salt and pepper. Lightly brown the onion in the butter then add the curry powder, sugar, chutney and vinegar. Simmer for 5 minutes then pour the sauce over the meat, adding the lemon leaves. Leave in the sauce overnight, then arrange the meat on skewers, alternating the lean and the fat. Drain out of the sauce and grill over a clear fire. Bring the sauce in which the meat was marinated to the boil and thicken with a little corn flour that has been mixed to a paste with cold water. Pour this over the soesaties and serve very hot with rice and additional chutney if desired. Soesaties may be fried, but in that case they should be cut into somewhat larger pieces and should not be placed on skewers. (If there is not sufficient fat on the mutton, extra should be used.) Posted by Stephen Ceideburg November 25 1990. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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