Sosatie: Difference between revisions

To prepare, [[mutton]] chunks are [[marinated]] overnight in fried [[onion]]s, [[chile pepper|chilli]]es, [[garlic]], [[fenugreek|curry leaves]] and [[tamarind]] juice, then threaded on [[skewer]]s and either pan-fried or grilled.<ref>{{cite web |url=http://www.southafrica.info/plan_trip/holiday/food_wine/920089.htm |title=Footprints in the Sand |accessdate=2007-01-19 |work=SouthAfrica.info |publisher=South African Tourism |deadurl=yes |archiveurl=https://web.archive.org/web/20070107144402/http://www.southafrica.info/plan_trip/holiday/food_wine/920089.htm |archivedate=2007-01-07 |df= }}</ref> However, the most common way to cook the sosaties is outside, on a [[braai]] (or barbecue). The meat chunks are often interspersed with mushrooms, small onions, sliced peppers, dried apricots or prunes.