| 1 | Cut the meat into cubes of about 1 ?inches of fat and lean. |
| 2 | Put into a basin and season with salt and pepper. |
| 3 | Lightly brown the onion in the butter then add the curry powder, sugar, chutney and vinegar. |
| 4 | Simmer for 5 minutes then pour the sauce over the meat, adding the lemon leaves. |
| 5 | Leave in the sauce overnight, then arrange the meat on skewers, alternating the lean and the fat. |
| 6 | Drain out of the sauce and grill over a clear fire. |
| 7 | 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. |
| 8 | Pour this over the soesaties and serve very hot with rice and additional chutney if desired. |
| 9 | Soesaties may be fried, but in that case they should be cut into somewhat larger pieces and should not be placed on skewers. |
| 10 | (if there is not sufficient fat on the mutton, extra should be used). |
