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Categories:
white wine vinegar water curry powder garlic kosher salt ground coriander fresh ginger cloves berries bay leaf ground cumin freshly ground pepper lamb boiling water
Viewed: 64 - Published at: 4 years agoIngredients
- 1/2 cup strained apricot jam
- 1/3 cup white wine vinegar or rice wine vinegar
- 1/4 cup water
- 2 1/2 tablespoons curry powder
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 2 teaspoons ground coriander
- 1 1/2 teaspoons minced fresh ginger
- 4 whole cloves
- 4 allspice berries
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- 1 1/2 pounds trimmed boneless leg of lamb, cut into 1-inch cubes
- 24 dried apricots (about 7 ounces)
- Boiling water
Method
- In a medium saucepan, combine the jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper.
- Bring to a boil, then simmer over low heat for 5 minutes.
- Let the marinade cool completely.
- 2.
- Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly.
- Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
- In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using.
- Soak eight 8-inch bamboo skewers in water.
- Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer.
- Return the skewers to the marinade for up to 2 hours.
- Light the grill or preheat the broiler.
- Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside.
- Serve at once.
