Sasaties or Kabobs

Ingredients

• Take the thick part of a leg of mutton
• a tablespoonful of brown sugar
• half a cup of milk
• three or four onions
• an ounce of tamarinds
• two spoonfuls of good curry powder
• some salt

Method

1. 1

   Cut the mutton into small square bits, and fat in between; put into a bowl.

2. 2

   Mince a raw onion and some lemon leaves, mix with brown sugar and milk, and pour over the meat.

3. 3

   Fry onions in butter until brown.

4. 4

   Soak tamarinds in boiling water, strain, and mix with onions.

5. 5

   Add curry powder and salt, mix well, and pour over the meat.

6. 6

   Skewer the meat alternately with fat and lean.

7. 7

   Grill on a gridiron over wood coals until browned.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 71. The excerpt below is the record exactly as published.

SASATIES OR KABOBS. first well whisked. Beat the mixture for ten minutes. Butter a Yorkshire-pudding-tin; pour in the batter and bake in a moderate oven for twenty minutes. Let it cool. Spread one-half the cake with any jam or preserve, place over it the other half, press together, and cut in long finger strips. Pile them in cross-bars on a dish and serve. SASATIES OR KABOBS. (Mrs. J. Cloete's Recipe. Indian.) Take the thick part of a leg of mutton, cut into small square bits, and fat in between ; put into a large earthen- ware bowl. Mince a raw onion and some lemon leaves, a tablespoonful of brown sugar, half a cup of milk, mix all well together and pour over th§ meat. Now take three or four onions, cut small, fry in a pan with a spoonful of butter or fat to a nice brown. Take an ounce of tamarinds,* pour on it a cup of boiling water ; when all the strength nas gone out of it, strain, and mix with the onions and let it boil ; then add two spoonfuls of good curry powder or Indian curry paste (a clove of garlic if liked) chopped up, some salt

Cook this with the app: pantry check, scaling, and the assistant.