Life goes faster on protein

What a gorgeous day it turned out to be.  The weather played its part, and we managed to have clear skies here in Gaborone.  The annual Pot and Biltong Festival held by the Dutch Reformed Church was in full swing by the time we got there.  I have to say this is a very successful organized event and we had a good time eating sosaties, biltong, desserts, curry and rice and pancakes.  The make shift butchery provided the opportunity to buy rump steak, boerewors, mince and chicken at very decent prices.  We are now stocked well for the next 5 braais.

Today's recipe is a copy that I picked up from a hand written note in my green monster recipe book.  This is where I keep all the secret stuff, like my mother's peri-peri sauce of which I only have three ingredients listed, because my brother is guarding it with his life, but I am determined to strangle it out of him soon (grin).

Ingredients that you will need for 8–10 people
2 tablespoons oil
2 onions, chopped
3 garlic cloves, bruised
1 red chilli, seeded and chopped
2 tablespoons mild curry powder
1 teaspoon ground turmeric
½ teaspoon ground coriander
3 bay leaves (for the marinade)
1 piece of fresh root ginger (as big as your thumb), grated
¼ cup apricot jam
1½ cup wine vinegar
2 cups buttermilk
1½kg lamb, mutton or pork, cut into 2,5cm cubes
soft dried apricots
bay or lemon leaves (for the skewers)

The day before method:

Heat the oil in a pot and sauté the onions and garlic until tender.
Add the curry powder and fry for another 2 minutes.
Add the chilli, spices, bay leaves, ginger, jam and vinegar, and simmer for 10 minutes.
Remove from the heat, allow to cool, then stir in the buttermilk.
Put the meat in a non-metallic bowl (a Tupperware container with a sealed lid works best). Pour the marinade over the meat and leave it in the fridge for 24 hours.

The next day braai:
Thread the meat cubes, dried apricots and bay or lemon leaves onto the skewers.
Braai the sosaties over mediumhot coals until cooked. Baste the meat regularly.