Curried kebabs

Recipe from: 11/21/1996 12:00:00 AM
Ingredients 18
Servings 17
Time

Ingredients

  • 800
    g
    mutton cubes
  • 800
    g
    pork cubes
  • 250
    g
    dried apricots
  • 3
    large onions, sliced into rings
  • 1
    clove garlic, crushed
  • 7
    ml
    curry powder
  • 15
    ml
    coriander
  • 5
    ml
    ginger
  • 1
    ml
    cayenne pepper
  • 250
    ml
    (1 c) brown grape vinegar
  • 500
    ml
    water
  • 6
    bay leaves
  • 125
    ml
    smooth apricot jam
  • 30
    ml
    soft brown sugar
  • 45
    ml
    chutney
  • 5
    ml
    butter
  • 30
    ml
    cake flour, mixed with a little water to form a smooth paste
  • salt to taste
 

Method

 
Arrange the meat cubes and apricots in a large oven pan. Sauté the onion and garlic in a little oil until tender. Add the curry powder, coriander, ginger and cayenne pepper and stir-fry for another minute. Add the vinegar, water, bay leaves, apricot jam, brown sugar and chutney. Stir well and simmer for a few minutes. Add the butter and cake flour paste and simmer until the sauce thickens slightly. Add salt to taste. Remove from the heat and cool thoroughly. Pour over the meat and apricots and leave overnight. Thread the meat cubes and apricots onto skewers and cook over hot coals until brown on the outside and still slightly pink inside. Baste frequently with the sauce. Bring the remaining sauce to the boil and serve with the kebabs. Makes 17 kebabs.
 

 

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