Steps to Prepare Perfect Uncle Tim's curry cumin sosaties🍴

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Before you jump to Uncle Tim's curry cumin sosaties🍴 recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

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A large amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The suitable temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F as well as 0F. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to operate as often.

As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. Green living is something we can all accomplish, without difficulty. It's about being functional, more often than not.

We hope you got benefit from reading it, now let's go back to uncle tim's curry cumin sosaties🍴 recipe. To cook uncle tim's curry cumin sosaties🍴 you need 13 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Uncle Tim's curry cumin sosaties🍴:

1. Use 500 g of cubed pork meat.
2. Take 500 g of cubed lamb meat.
3. Use 2 liters of brown wine vinager.
4. Use of Olive oil.
5. Use 2 tsp of Cumin seeds.
6. Get of Salt.
7. Use 2 tsp of Mustard seeds.
8. You need 5 cloves of garlic.
9. Provide 1 of and a half sachets mild curry powder.
10. Prepare 1 can of apricot jam.
11. Get 1 bottle of Mrs Balls Chutney.
12. Prepare 7-8 of onions.
13. You need 3 of large green peppers.

Steps to make Uncle Tim's curry cumin sosaties🍴:

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!.

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