Sweet cur­ried lamb and pork ke­babs

MAKES 30 KE­BABS Prepa­ra­tion 40-45 min Mar­i­nat­ing overnight Cook­ing 15 min (sauce) Cook­ing 25-30 min

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MARI­NADE

30 ml (2 T) oil

2-3 large onions, sliced

3 gar­lic cloves, crushed

45 ml (3 T) mild curry pow­der

5 ml (1 t) turmeric

2 ml (½ t) ground co­rian­der

1 ml (¼ t) cayenne pep­per

3 bay leaves

15 ml (1 T) grated fresh gin­ger

or 5 ml (1 t) ground gin­ger

45-60 ml (3-4 T) apri­cot jam

250 ml (1 c) wine vine­gar salt and pep­per

500 ml (2 c) milk

KE­BABS

1,5 kg bone­less lamb, cut into 25 mm cubes 1,5 kg bone­less pork, cut into 25 mm cubes 50 dried apri­cots

250 g ba­con rash­ers, halved and rolled 20 pick­ling onions, halved

1 Mari­nade Heat the oil and fry the onions and gar­lic un­til soft.

2 Add the curry pow­der and mix to coat the onions. Add the rest of the in­gre­di­ents ex­cept the milk. 3 Sim­mer for 10 min­utes. Leave to cool, then add the milk.

4 Ke­babs Put the meat in a non-metal bowl and pour the mari­nade over. Mar­i­nate overnight.

5 Thread the lamb and pork cubes al­ter­nately with the dried apri­cots, ba­con rolls and pick­ling onions on ke­bab skew­ers.

6 Braai over mod­er­ate coals for about 20-30 min­utes, turn­ing of­ten and be­ing care­ful not to over­cook the meat.

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