Categories: Lamb, Ceideburg 2 
      Yield: 6 servings 
  
      3 lb Mutton fillet (leg) 
      2 tb Butter or drippings 
      2 lg Tablespoons chutney 
      3    Onions (chopped) 
      5    Or 6 lemon leaves 
      1 tb Sugar 
      1 c  Vinegar (or 1/2 milk) 
      1 tb Curry powder 
           Seasoning 
           Corn flour 
  
  Cut the meat into cubes of about 1 1/2 inches of fat and lean.  Put 
  into a basin and season with salt and pepper.  Lightly brown the 
  onion in the butter then add the curry powder, sugar, chutney and 
  vinegar.  Simmer for 5 minutes then pour the sauce over the meat, 
  adding the lemon leaves. Leave in the sauce overnight, then arrange 
  the meat on skewers, alternating the lean and the fat.  Drain out of 
  the sauce and grill over a clear fire. Bring the sauce in which the 
  meat was marinated to the boil and thicken with a little corn flour 
  that has been mixed to a paste with cold water. Pour this over the 
  soesaties and serve very hot with rice and additional chutney if 
  desired.  Soesaties may be fried, but in that case they should be cut 
  into somewhat larger pieces and should not be placed on skewers. (If 
  there is not sufficient fat on the mutton, extra should be used.) 
   
  Posted by Stephen Ceideburg November 25 1990.