Ingredients
- 1 1/4 pounds pork tenderloin, cut into 1- to 1 1/4-inch cubes
- 1 1/4 pounds trimmed leg of lamb, cut into 1- to 1 1/4-inch cubes
- 3 tablespoons (packed) dark brown sugar, divided
- 1 tablespoon plus 1/2 teaspoon curry powder
- 2 teaspoons coriander seeds
- 2 teaspoons whole black peppercorns
- 2 teaspoons salt
- 2 large onions, peeled
- 2 cups dried apricots (10 to 11 ounces)
- 4 2 -to 3-inch-long orange peel strips (orange part only)
- 1 1/2 cups dry red wine
- 1/2 cup red wine vinegar
- 1/2 cup plus 2 tablespoons whipping cream
- 1/4 cup olive oil
- 5 bacon slices, cut crosswise into 1-inch pieces
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons apricot preserves
- Olive oil (for brushing grill rack)
Description
This South African Dish Calls For Apricots To Be Interspersed With The Meat On The Skewers, While Curry Flavors The Marinade And Sauce.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter