Sosaties (South African Kabobs)

This is a Cape Malay recipe, and traditionally it is made with lamb. Since lamb isn't readily available here, I've only used beef. According to this recipe, usually only meat is threaded onto the skewers. However, I do like to add some cubed onions to intersperse with the meat. They are served with a slightly sweet sauce made from the marinade and flavored long grain rice. Prep and cooking time do not include the marinating time!! From Classic International Recipes.

• Ready In: 1 hr
• Serves: 3-4

Ingredients

• 2  medium onions, finely chopped
• 2  garlic cloves, minced
• 2  tablespoons  cooking oil
• 1  tablespoon curry powder
• 1  teaspoon sugar
• 1⁄2 teaspoon ground turmeric
• 1⁄3 cup lemon juice
• 2  ounces  canned green chili peppers, rinsed, seeded and finely chopped
• 1  bay leaf
• 1⁄2 cup water
• 1  lb boneless lamb (sirloin or filet) or 1  lb boneless beef roast, cut into 1-inch pieces (sirloin or filet)
• 1  cup long grain rice
• 2  cups cold water
• 1⁄2 teaspoon ground turmeric
• 1⁄8 teaspoon saffron thread, crushed
• 1⁄2 teaspoon salt

Directions

1. For the marinade, cook the onion and garlic in hot oil till the onion is tender but not brown. Stir in the curry powder, sugar, and 1/2 tsp turmeric. Remove from the heat. Stir in the lemon juice, chili peppers, bay leaf, and 1/2 cup water. Let cool.
2. Place the lamb or beef in a plastic bag set in a bowl. Add the marinade. Chill 8-12 hours, turning bag often. Drain the lamb (or beef), reserving the marinade.
3. Strain the marinade, discarding the vegetables. Divide the marinade, use 1/3 for basting the sosaties while cooking; set aside 2/3 for the serving sauce.
4. Thread the lamb or beef on 8 short skewers. (If using bamboo or wood skewers, soak in water before using). These are typically grilled in South Africa, and if so, you need to start your grill. You can also broil them. If so heat your broiler.
5. Combine the rice, 1/2 tsp turmeric, saffron, 2 cups cold water, and 1/2 tsp salt; Cover. Bring to a boil, and immediately reduce heat. Cook 14 minutes more (do not lift cover!). Remove from heat; let stand, covered, for 10 minutes.
6. Grill or broil the lamb for 10 to 12 minutes or until desired doneness, brushing with 1/3 of the reserved marinade and giving a quarter turn every 3 minutes. (If broiling, broil 4 inches from heat.)
7. While the sosaties are cooking, bring 2/3 of the marinade to a boil; reduce heat. Simmer, uncovered for 5 to 6 minutes to reduce.
8. Serve the sosaties over rice, and pass the sauce.