Ingredients
- ½ cup [120 mL] apricot jam
- 2 tablespoons [30 mL] light brown sugar
- 6 garlic cloves, minced
- 2 teaspoons [10 mL] corn flour
- 3 bay leaves or lemon leaves
- 2 tablespoons [30 mL] curry powder
- 1 tablespoon [15 mL] ground coriander
- 1 teaspoon [5 mL] ground cumin
- ½ teaspoon [3 mL] ground African bird pepper or cayenne
- ½ cup [120 mL] fresh lemon juice
- ½ cup [120 mL] rich chicken stock
- 2 teaspoons [10 mL] salt
- 1 teaspoon [5 mL] black pepper
- 2 medium onions, quartered
- 1½ pounds [675 g] boneless veal loin, cut into ½-inch [1-cm] cubes
- 16 skewers, soaked in water for 30 minutes if wooden
- 16 dried apricots, plumped in a blend of warm dry sherry and chicken stock, halved
- 6 slices smoked fatty bacon, cut into thirty-two 1-inch [2.5-cm] pieces
Description
Chow
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