Sasaties or Kabobs (Mrs. J. Cloete's Recipe, Indian)

Ingredients

• leg of mutton, thick part
• fat
• 1 raw onion
• lemon leaves
• 1 tablespoon brown sugar
• 1/2 cup milk
• 3-4 onions
• 1 spoon butter or fat
• 1 ounce tamarinds
• 1 cup water
• 2 spoon curry powder or Indian curry paste
• 1 clove of garlic
• salt
• butter
• chutney

Instructions

1. Mince a raw onion and lemon leaves together.
2. In a large earthenware bowl, combine the minced onion and lemon leaves with one tablespoon of brown sugar and half a cup of milk, mixing well.
3. Cut the thick part of a leg of mutton into small square bits and add to the mixture, stirring to coat all the meat.
4. Pour the marinade over the meat and let sit.
5. Cut three or four onions into small pieces and fry them in a pan with a spoonful of butter or fat until nicely browned.
6. Pour one cup of boiling water over one ounce of tamarinds and let steep until all the strength has gone out.
7. Strain the tamarind liquid and mix it with the browned onions, then let boil together.
8. Add two spoonfuls of curry powder or Indian curry paste (and a chopped clove of garlic if liked) along with salt to taste.
9. Mix the curry sauce well and pour it over the meat in the bowl.
10. Allow the meat to marinate overnight.
11. The next morning, thread the marinated meat onto skewers, alternating pieces of fat and lean meat.
12. Carefully transfer all the sauce into a saucepan and bring to a boil with a pat of butter.
13. Roast the skewered meat on a gridiron heated over wood coals.
14. Serve the roasted sasaties with the boiled curry sauce, adding chutney if desired.