Curried Lamb and Pork Kebobs
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INGREDIENTS 3 pound leg of lamb
2-1/2 pounds pork shoulder
2 tablespoons vegetable oil
3 medium onions
2 tablespoons curry powder
1 teaspoon tumeric
2 small chopped green chilies
Bay leaves
2 bruised lemon leaves
1 teaspoon ground ginger
1 teaspoon whole crushed coriander
4 tablespoons smooth apricot jam
1/4 cup brown sugar
2/3 cup apple cider vinegar
1-1/4 cups water
8 ounces dried apricot halves (about 1 cup)
2 teaspoons cornstarchSlice 2 of the onions. Heat the oil and fry the sliced onions. Add curry powder, tumeric, chilies, bay leaves, lemon leaves, ginger and coriander and fry gently for a few minutes. Add apricot jam, sugar, vinegar and water and simmer for 10 minutes. Turn off the heat.
Cut the remaining onion into wedges by cutting down the stem of the onion and then separating the segments. Add the onion segments and apricots to the marinade and let stand until cooled.
Cut the meat into 1-inch cubes and place into a marinating dish or sealable plastic bag. Pour the cooled marinade over the meat cubes. Seal or cover. Allow meat to marinate at least overnight.
Drain meat and discard marinade. Skewer cubes and grill over medium-hot coals until tender.