Sosaties (South African Kebabs) - cooking recipe

Ingredients

1 1/2 kg beef (6 per skewer) or 1 1/2 kg lamb, cut into 1 inch cubes (6 per skewer)
15 ml gingerroot, scraped clean and finely grated
2 garlic cloves, finely grated
36 pieces onions
24 dried apricots
Marinade
30 g butter
2 onions, finely chopped
100 ml red wine
50 ml water
100 ml vinegar
15 ml curry powder
15 ml sugar
3 bay leaves
1 ml cayenne pepper
black pepper, to taste
salt
15 ml mustard
15 ml soy sauce
160 ml ketchup
30 ml Worcestershire sauce
60 ml cooking oil

Preparation

Mix meat, ginger and garlic together and add onion and apricots if you are using them.
Heat butter and stir fry chopped onions until soft and golden.
Add wine, water, vinegar, curry powder, cayenne pepper, black pepper, bay leaves and sugar.
Bring to the boil and cook for 2 minutes.
Remove from heat and leave to cool until warm.
Blend in remaining ingredients and pour this over the meat.
Coat meat well and refrigerate overnight.
Thread meat, onion, meat, apricot so that each sosatie has 6 pieces of meat, 3 pieces of onion and 2 apricot halves on each.
Barbecue over hot grill taking care not to burn and baste from time to time until done.