Curried Ranch Marinade for Lamb or Game
Ingredients (15 skewer/s)
| Amount | Measure | Name |
|---|---|---|
| 60.00 | ml | Oil |
| 3.00 | pc | Onions , diced |
| Garlic, cloves crushed | ||
| 50.00 | g | ROBERTSONS Mild 'n Spicy Rajah |
| 30.00 | ml | Ginger, Grated |
| 15.00 | g | ROBERTSONS Bayleaves 6 x 100g |
| 60.00 | ml | Vinegar, white local |
| 60.00 | ml | Apricot jam |
| 250.00 | ml | Knorr Creamy Ranch Salad Dressings 1L |
| 1,500.00 | g | Lamb, shoulder with bones |
| 250.00 | g | Shoulder bacon (optional) |
| 125.00 | g | Apricots, dried |
Preparation
1. Sauté the onions until soft.
2. Add the garlic, curry powder, ginger and bay leave. Cook for 3 minutes.
3. Add the vinegar and jam and bring to the boil. Simmer for 10 minutes. Cool down the marinade before adding the Knorr ranch dressings.
4. Marinade the meat in the fridge for 24 hours.
To prepare sosaties:
1. Put the meat on a skewer alternating onion/pepper pieces and apricots
2.Sosaties can be frozen like this or kept for 3 days.
3.Fry until just done and serve warm. / cook on a hot braai
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