Lightly fry the onions in the oil
for about 3 minutes.
Add the garlic, ginger, curry
powder, turmeric and fry for another minute. Stir in the vinegar, jam (or
chutney), sugar and salt and bring to a boil.
Remove from heat and let cool
down. Place the cubed meat into
non-reactive bowl, add the torn bay leaves and pour the marinade over the meat.
Toss thoroughly ensuring all the meat is in contact with marinade. Cover the
Marinade overnight or up to 3 days,
tossing the meat every 8 -12 hours.
Skewer the meat alternating
between different types of meat (if relevant).
Braai for about 10 - 12 minutes.
Reprinted with permission of Jan Braai