Spicy lamb with dried apricots on skewers
Lamb shish kebab is the most correct shish kebab, because according to tradition it is prepared from this meat. The key to successful cooking of spicy mutton with dried apricots on the coals is the right meat. Lamb should be chosen very carefully. We need only young lamb meat, it is more tender and juicy. For barbecue, the flesh of the back, shoulder or tenderloin is best suited. Do not use frozen meat either.
Ingredients
Servings 8-10- 800 g lamb meat from back leg or shoulder
- 150 g large sweet and sour dried apricots
- 2 large onions
- 2 small stalk celery
- 1 small head of garlic
- 150 g not too sweet apricot jam
- 150 ml dry white wine
- juice and zest of half a lemon
- 3 Art. l. olive oil
- 2 tbsp. l. Worcestershire sauce
- 1 st. l. spices garam masala
- 1 st. l. curry powder
- 1 st. l. coriander seed
- 0.5 tsp hot red pepper
- freshly ground black pepper
- salt
Cooking
Step 1
For the marinade, crush the garlic and coriander with 1 tbsp. l. olive oil. Chop the onion and celery very finely.
Step 2
In a small skillet over low heat, saute the onion, celery and garlic paste in the remaining oil until golden brown, 10 minutes. Add curry, garam masala, salt, hot and black pepper. Pour in the wine and Worcestershire sauce, stir well, increase the heat and reduce the liquid by half. Then add jam, lemon juice and zest.
Step 3
Cook the marinade on low heat for 30 minutes. Then grind with a blender until smooth, cool completely.
Step 4
Cut the meat into cubes with a side of about 3.5 cm, add to the cooled marinade and leave for 1 day in the refrigerator.
Step 5
Carefully divide the dried apricots "along the seam" into halves.
Step 6
Immediately before frying, put pieces of meat on skewers, alternating them with halves of dried apricots.
Step 7
Grill over white-burned coals, turning constantly, about 10 minutes. Serve immediately.