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Bismillah... Last week I shared hubby's fave food, now I want to share mine. This recipe has been modified from the original, but is so delicious. The original recipe calls for lamb.
I don't eat lamb very often, however, the first time I ate the dish it was with succulent roasted lamb that was so mouth-watering that I had to ask the hostess for the recipe.
I don't eat lamb very often, however, the first time I ate the dish it was with succulent roasted lamb that was so mouth-watering that I had to ask the hostess for the recipe.
It is now my all-time favorite recipe.
Here it is...
Ingredients
The recipe calls for 3 pounds lamb cut into 1″ pieces
(for this particular meal I used 3 medium chicken breasts cut into one inch cubes)
4 tablespoons oil
1 cup onions, chopped
1 teaspoon curry powder
2 cloves garlic, minced
2 Tablespoon sugar
1 Tablespoon tamarind paste
2 cups white vinegar
2 tablespoons apricot jam
½ pound dried apricots
1 medium sized red onion
Salt & pepper
Kabob Skewers
The recipe calls for 3 pounds lamb cut into 1″ pieces
(for this particular meal I used 3 medium chicken breasts cut into one inch cubes)
4 tablespoons oil
1 cup onions, chopped
1 teaspoon curry powder
2 cloves garlic, minced
2 Tablespoon sugar
1 Tablespoon tamarind paste
2 cups white vinegar
2 tablespoons apricot jam
½ pound dried apricots
1 medium sized red onion
Salt & pepper
Kabob Skewers
Directions
- Wash hands & say Bismillah...
- Place the meat (I used chicken this time) pieces in a large bowl Season with salt and pepper, and garlic.
- In a saucepan, heat the oil.
- Cool, then add to the meat and toss well. Marinate in the refrigerator for 2-3 days.
- One day before preparing the sosaties, combine the dried apricots in a small bowl, cover, and let sit overnight in the refrigerator.
- Drain meat from sauce and reserve. Thread chicken and apricots (and onion) on Cast Iron Modern Grilling Kabob Skewers
- Add the onions and sauté for 5-6 minutes, then add the curry powder.
- Sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well.
- Brush sauce onto threaded meat/onions & apricots
- Grill in oven or bbq and serve with basmatti rice
By the way, this recipe is already pretty diet-friendly, but if you're really watching your weight, try sprinkling some Sensa onto your kabob!
ENJOY!
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Looks yummy...cannot stare at it for long when fasting. ;)
I know what you mean. I felt bad putting on recipes when we cannot eat.