Lamb and Apricot Skewers

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Lamb and Apricot Skewers
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40 min.
ready in 12 h. 55 min.
Ready in


28 ozs lamb (from the leg)
1 cup Bacon
½ inch freshly grated ginger
2 cloves garlic cloves
1 onion
1 Tbsp butter
2 Tbsps Apricot Jam
¼ cup sherry
2 Tbsps water
¼ cup white wine vinegar
1 tsp Curry powder
1 tsp brown sugar
1 pinch salt
1 tsp Corn starch
In addition
2 bay leaves
2 Lime leaves
1 chili pepper
0.333 cup dried Apricot
wooden Skewer
How healthy are the main ingredients?
Apricotgarlic clovegingeronionsaltsalt

Preparation steps

Cut the meat into 2 cm large cubes and place in a bowl. Cut the bacon into 1cm cubes and place in the bowl, together with the lamb. Peel and finely grate the ginger. Peel and finely chop the garlic. Add to the bowl.
Peel and finely chop the onion. Saute the onions in a little butter until soft. Add the apricot jam and pour in the sherry, water, vinegar. Now add the curry powder, sugar, salt and cornflour and bring to the boil, then simmer for 2 - 3 minutes. Now pour over the meat and mix well. Add the bay leaves and the lime leaves. Halve the chilli and add to the marinade. Cover and leave to marinate in the fridge overnight.
The next day, soak the apricots for at least 2 hours in cold water. Drain well. Thread the meat and bacon cubes and the dried apricots onto wooden skewers, alternating as you go. Place on the barbecue or under a hot grill for about 15 minutes, turning occasionally. Keep brushing the kebabs with the marinade. Now lightly salt and serve immediately.