SPICED LAMB & APRICOT KEBABS

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SPICED LAMB & APRICOT KEBABS

SPICED LAMB & APRICOT KEBABS

 

» First, make the marinade. Warm the plant oil in a frying pan over medium heat. Add the onions and cook gently for 10 minutes or until browned. Add the garlic, curry powder, garam masala and cayenne pepper, and continue frying for 30 seconds. Stir in the sugar, salt, pepper, vinegar, apricot jam and half the water, Simmer, stirring for minutes, or until the marinade thickens. Transfer from the heat and leave to cool completely.
» Place the lamb in a bowl with the cold marinade, mixing to coat, Cover with clingfilm and start to marinate in the fridge for at least 3 hours or overnight.
» Preheat the barbecue. Transfer the lamb from the marinade, reserving the marinade. Thread the lamb meat onto six metal or pre-soaked wooden skewers, alternating with the apricots, bay leaves and baby onions, and brush with oil. Grease the grill rack. Cook over medium-hot coals, turning occasionally and brushing with more oil, for 15 minutes, until cooked through.
» Put the reserved marinade in a small frying pan with the remaining water. Boil for 5 minutes, constantly stirring, until thickened.
» Serve the kebabs immediately with the hot marinade.

SERVES 6

  • 675 g/1 lb 8 oz boneless lamb, cut into 2.5-cm/1-inch cubes
  • 12 ready-to-eat dried apricots, halved lengthways
  • 6 baby onions, quartered lengthways
  • 18 fresh bay leaves
  • oil, for greasing

Marinade

  • 4 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp curry powder
  • 2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 2 tbsp muscovado sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbsp white wine vinegar
  • 5 tbsp apricot jam
  • 200 ml/7 fl oz water