Curried Lamb Skewers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 55 min.
Ready in
Ingredients
for
4
- For the marinade
- 2 Tbsps vegetable oil
- 1 small onion (very finely diced)
- 2 cloves garlic cloves (very finely diced)
- 1 Tbsp Curry powder
- 1 Tbsp brown sugar
- ⅜ cup mild white wine vinegar
- ⅔ cup dry sherry
- 4 Tbsps Apricot Jam (or jelly)
- 1 tsp Corn starch
- For the kebabs
- 4 ⅔ cups lamb ready to cook (e. g. leg or shoulder), cut into approx. 1.5 cm cubes
- ⅔ cup Bacon (streaky, American)
- ¾ cup dried Apricot
- 16 sprigs bay leaves (leaves stripped from the lower section)
- vegetable oil (for the barbecue)
- lemon juice (for drizzling)
- crushed peppercorns
Preparation steps
1.
For the marinade, heat the oil and fry the onions and garlic until translucent. Dust over the curry and sugar, add the vinegar and sherry and season to taste with apricot jam, salt and ground black pepper. Mix the cornflour with 50 ml water, add to the sauce and bring to the boil. Remove from the heat, cover and leave to cool.
2.
For the kebabs, thread the meat, bacon and apricots alternately onto the bay sprigs. Brush with the cooled marinade, cover and leave in the refrigerator for at least 4 hours.
3.
Once marinated, scrape the marinade off the kebabs and reserve. Oil the barbecue and cook the kebabs for approx. 10 minutes, turning. Brush frequently with the marinade.
4.
Remove from the barbecue, drizzle with lemon juice, season with crushed black pepper and serve.
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