|2 kg||lamb — cubed|
|50 ml||butter — or oil|
|2-3||onion — chopped|
|3||garlic — cloves, crushed|
|fresh ginger — peeled and grated|
|30 ml||curry powder — mild|
|50 ml||brown sugar|
|500 ml||vinegar — brown|
|125 ml||jam — apricot or apricot chutney|
|3||fresh basil — torn|
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 bowl.
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