Sosaties Of South African Shish Kebabs

Ingredients

    1 pound pork tenderloin, cut into 1-inch cubes
    1/2 pound lamb shoulder or leg, cut into 1-inch cubes, or more pork

    For the marinade:
    2 tablespoons dark brown sugar, plus 1 to 2 tablespoons to finish the sauce
    1 tablespoon curry powder, plus teaspoon to finish the sauce
    2 teaspoons coriander seeds
    2 teaspoons black peppercorns
    2 teaspoons salt
    2 cups dried apricots
    1 onion, thinly sliced
    4 strips orange zest (remove them with a vegetable peeler)
    1-1/2 cups dry red wine
    1/2 cup red wine vinegar
    1/4 cup extra virgin olive oil
    1/2 cup heavy cream, plus 2 tablespoons for the sauce (optional see Note)

    To finish the kebabs:
    1 onion, peeled
    3 strips bacon, cut into 1-inch pieces

    To finish the sauce:
    2 tablespoons butter
    2 tablespoons apricot jam, or to taste

Description

Http://www.primalgrill.org/recipe_details.asp?RecipeID=150&EpisodeID=37

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