500 g (17.64 oz) cubed lamb steaks
500 g (17.64 oz) cubed pork steaks
1 jar Peppadew® Pickled Onions
12 dried apricots
Sosatie sticks, soaked in water for 6 hours
3 cloves of garlic, finely chopped
15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) medium curry powder
2,5 ml (1/2 tsp) turmeric
30 ml (2 tbsp) sugar
30 ml (2 tbsp) apricot jam
250 ml (1 cup) Peppadew® Pickled Onion pickling liquid (reserved from the jar above)
60 ml (1/4 cup) white wine vinegar
250 ml (1 cup) milk
Salt and freshly ground black pepper to taste
Drain the Peppadew® Pickled Onions and reserve the pickling liquid.
Heat the oil in a saucepan and cook the garlic for a minute. Add the curry powder and turmeric and cook, stirring for a minute. Add all the remaining marinade ingredients and bring to a boil, whisking all the time. Reduce the heat and simmer for 10 minutes. Season to taste with salt and freshly ground black pepper. Set aside and allow to cool down completely.
Combine the meat, pickled onions and apricots in a Zip Lock bag and pour in the marinade. Seal the Zip Lock bag and refrigerate the meat for 2 days.
Thread the meat onto the sosatie sticks adding 2 pickled onions and 2 apricots to each sosatie.
Grill or braai the sosaties in the oven or over medium hot coals. Serve at once.
Peppadew® Pickled Onions shine in this quick and easy marinade for sosaties.