"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sesaties Recipe

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This recipe for Sesaties, by , is from Around The World in 80 Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, April 23, 2006


2 lb. lamb, cut into 1 inch pieces
1lb. pork, cut into 1/2inch cubes
1 garlic clove
salt and pepper, add to taste
4 tbsp. oil
1 c. onions, chopped
1 tbsp. curry powder
1 clove garlic, minced
2 tbsp. sugar
1 tbsp. tamarino paste
2 c. white vinegar
2 tbsp. apricot jam
2 tbsp. cornstarch dissolved in
2 tbsp. red wine
1/2 lb. dried apricots
1/2 c. dry sherry

1. Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic.
2. Season with salt and pepper, and toss.
3. In a saucepan, heat the oil. Add the onions and sauté for 5-6 minutes, then add the curry powder and garlic.
4. Sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well.
5. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly until it thickens. This should take about 3 minutes.
6. Cool, add to meat, and toss well. Marinate 2-3 days.
7. One day before preparing the sesaties, combine the dried apricots and sherry in a small bowl.
8. Cover and let sit overnight in the refrigerator.
9. Drain sauce from meat and reserve. Thread lamb, pork, and apricots on skewers. Grill over charcoal until browned on all sides. Serve with reserved heat sauce.

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Number Of Servings:
Preparation Time:
Preparation Time:
2-3 days




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