Sweet curried lamb and pork kebabs

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

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.