Lamb Marinade – African Recipes

Recipe ingredients and directions:

MARINADE (South Africa)

2 huge onions, chopped

1 huge clove of garlic, crushed

15 ml oil

250 ml beefbroth

125 ml wine vinegar (white for mutton, red for steak)

250 ml tomato ketchup

15 ml worcestersauce

5 ml salt

2 ml tabascosauce

15 ml brown sugar

1 ml ground cloves

1 ml ground ginger

30 ml fruit chutney

30 ml dark brown sherry (optional)

125 ml milk

Mix all ingredients and use as marinade. If used for sauce over

patties, please cook till onions are done, or else you can saute

the onions and garlic before putting it into the marinade, and only

heat up the sauce before serving it with the burgers. If used for

marinade, put meat overnight in it and remove just before barbequing

it over hot coals. Baste frequently while roasting it over coals.

If used to make a leg of lamb in the oven, put the leg of lamb in

it and bake in sauce till tender and done. Serve this with maize

bread and a green salad.

(This is fine for mutton and can also be used cooked as a sauce

for hamburger patties and for making a leg of lamb in a casserole

in the oven)

Category: African Recipes