Easiest Way to Cook Yummy Uncle Tim's curry cumin sosaties🍴

Uncle Tim's curry cumin sosaties🍴. Uncle Tim's curry cumin sosaties🍴 Daniella Kueck. Inspired by my uncle Tim's family sosatie recipe with a bit of a twist. Finally after a long wait he has opened up an establishment that blows his previous employers establishments out of the water.

As usual the food was delicious. My wife and I are addicted to their Kung Pao Tofu (we like to add broccoli). Very flavorful with the right. more. You can cook Uncle Tim's curry cumin sosaties🍴 using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Uncle Tim's curry cumin sosaties🍴

1. You need of cubed pork meat.
2. You need of cubed lamb meat.
3. It's of brown wine vinager.
4. Prepare of Olive oil.
5. You need of Cumin seeds.
6. Prepare of Salt.
7. Prepare of Mustard seeds.
8. It's of garlic.
9. Prepare of and a half sachets mild curry powder.
10. You need of apricot jam.
11. It's of Mrs Balls Chutney.
12. It's of onions.
13. It's of large green peppers.

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Uncle Tim's curry cumin sosaties🍴 step by step

1. The most important part of the recipe is to let the meat marinade for at least 5 days for best flavour results. Start by lightly frying a copped onion in half a centimeter of olive oil until it starts to sweat..
2. Then add garlic, salt, cumin seeds, mustard seeds, and curry powder and continue to lightly fry for about 3-4min or until the onion is golden brown, making sure not to burn the ingredients..
3. Add 2 liters of brown vinegar and bring to a boil..
4. Add can of apricot jam and bottle of chutney, bringing to boil and reducing for about 40-50min to reduce the vinegar and thicken the marinade, stirring occasionally to make sure that it doesn't stick..
5. Whilst letting the marinade cool down completely, chop up the rest of the onions into nice square sizes slightly larger than the size of your meat and add them into the cold marinade..
6. In a big dish with the cubed meat mix, pour onions and marinade over and mix. Allow the meat to marinade for at least 4-6 days. The longer, the better, stirring every day or two..
7. When ready, soak a few wooden skewers is water to prevent them from splitting during the cooking cooking process..
8. In the meantime, cut up 3-4 fresh large green peppers into large squares..
9. When the skewers have soaked, start skewering the meat, alternating between onion, green pepper and meat until all has been skewered. Don't be shy with the amount of onion and green pepper that you use!.
10. When cooking, on the braai is the best. Serve with a potato salad, and enjoy!.

See recipes for Mutton curry and creamy samp too. First, gather up your ingredients, which include a can of chipotles in adobe (but of course!), along with ½ cup Mexican crema (or sour cream), ¼ cup mayo, chopped cilantro, cayenne powder for flavor and heat, garlic powder, cumin, and a bit of salt and pepper. If you'd like a citrus pop, squeeze in a bit of fresh lime juice. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low.