2 Lbs Lamb Cubes
2 Tbsp Afrofood Curry Powder
3 Bay Leaves
1 Cup Dried Apricots
2 Tsp. Mashed Garlic
2 Tbsp Brown Sugar
2 Tbsp. Balsamic Vinegar
6 Tbsp. Apricot Jam
Salt to taste
2 Sliced Onions
1 Quartered Onion
Black Pepper
Canola Oil for frying
In a saute pan, heat up oil and fry onion slices until done. Remove from oil and drain on a paper towel. In a bowl, combine fried onions, apricot jam, bay leaves,garlic, brown sugar, salt, curry powder and balsamic vinegar. Mix Well. Add lamb pieces into bowl and mix well with the marinade. Cover with plastic wrap and marinate in refrigerator for a minimum of 4 hours and up to 24 hours. Soak apricots in water until they become plump. Remove marinade from fridge and allow for meat to come up to room temperature, about 1 hour. Using skewers, assemble meat alternating with apricots and loosened quartered onion pieces. Place assembled skewers on preheated grill and cook until done. Be sure to turn regularly to prevent burning
In a saucepan over medium heat, bring remaining marinade to boil. Stir and cook for about 5 minutes. Place in bowl and serve along with grilled meat.
