Curried kebabs

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17 servings
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Mutton

By Food24 November 03 2009
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Ingredients (18)

800.00 g mutton — cubed
800.00 g pork — cut in cubes
250.00 g apricots — dried
3.00 onions — large, sliced into rings
1.00 garlic — cloves, crushed
7.00 ml curry powder
15.00 ml coriander
5.00 ml fresh ginger
1.00 ml cayenne pepper
250.00 ml vinegar — brown grape
500.00 ml water
6.00 bay leaves
125.00 ml jam — smooth, apricot
30.00 ml brown sugar — soft
45.00 ml chutney
5.00 ml butter
30.00 ml flour — cake, with water
salt — to taste
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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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