Sasatis recipe
information
Sasatis is often made as part of a barbecue; it is essentially marinated skewer kebabs. It's also traditionally eaten with rice.
ingredients
1 lb (450 g) boned leg, shoulder or fillets of lean lamb
8 oz (225 g) fresh or 4 oz (110 g) dried apricots
1 onion, peeled and chopped
2 tablespoons oil
1 dessertspoon mild curry powder
1/2 teaspoon salt
juice of a lemon
2 bay leaves
8 oz (225 g) fresh or 4 oz (110 g) dried apricots
1 onion, peeled and chopped
2 tablespoons oil
1 dessertspoon mild curry powder
1/2 teaspoon salt
juice of a lemon
2 bay leaves
method
1. If you are using dried apricots, soak them in water, orange juice or cold tea for a couple of hours.
2. If the apricots are fresh, take out the stones.
3. Heat the oil in a saucepan and fry the onion gently until it is translucent.
4. Add the curry powder and fry gently for a couple of minutes until the smell is fragrant.
5. Add the apricots if you are using dried apricots, add some of the liquid they were soaked in as well - and cook for a couple of minutes.
6. Add the salt, the juice of a lemon and the bay leaves, and either liquidise or put in a food processor. It should produce a puree about the thickness of double cream.
7. If you need to, add a little more of the apricot soaking liquid.
8. Cut the lamb into cubes and marinate it in the mixture for anything from 1 hour to 24 in the fridge, turning occasionally.
9. The flavour just gets better and better. Put the meat on to 4 skewers and bunch it up to the sharp end so you have plenty of handle for turning it.
10. Cook either on a barbecue or under a hot grill for about 4-5 minutes a side.
11. It is meant to be brown on the outside but still fairly tender inside.
12. Meanwhile, put the marinade into a saucepan, bring it to the boil for a few minutes and use it as a sauce to serve with the meat.
2. If the apricots are fresh, take out the stones.
3. Heat the oil in a saucepan and fry the onion gently until it is translucent.
4. Add the curry powder and fry gently for a couple of minutes until the smell is fragrant.
5. Add the apricots if you are using dried apricots, add some of the liquid they were soaked in as well - and cook for a couple of minutes.
6. Add the salt, the juice of a lemon and the bay leaves, and either liquidise or put in a food processor. It should produce a puree about the thickness of double cream.
7. If you need to, add a little more of the apricot soaking liquid.
8. Cut the lamb into cubes and marinate it in the mixture for anything from 1 hour to 24 in the fridge, turning occasionally.
9. The flavour just gets better and better. Put the meat on to 4 skewers and bunch it up to the sharp end so you have plenty of handle for turning it.
10. Cook either on a barbecue or under a hot grill for about 4-5 minutes a side.
11. It is meant to be brown on the outside but still fairly tender inside.
12. Meanwhile, put the marinade into a saucepan, bring it to the boil for a few minutes and use it as a sauce to serve with the meat.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
