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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