On the heat. Mild by tradition

Ingredients

• 1.2 kg lamb shoulder, 30 mm cubes
• 200 g dried apricots
• 3 onions, thickly sliced
• — MARINADE
• 2 tbsp oil · 2 tbsp mild curry powder
• 1 tbsp ground coriander, 1 tsp turmeric
• 6 garlic cloves, crushed
• 250 ml brown vinegar
• 3 tbsp apricot jam · 2 tbsp brown sugar
• 6 bay leaves · 2 tsp salt
• Wooden skewers, soaked

Method

1. Fry the onions in the oil until soft. Add the curry powder and spices and cook 90 seconds — raw curry powder in a marinade tastes of dust.
2. Vinegar, jam, sugar, bay, salt. Simmer five minutes. Cool completely.
3. Pour over the lamb, cover, and refrigerate two full days, turning twice a day. This is not a recipe you start on the day.
4. Soak the apricots in a little of the marinade for the last hour so they do not scorch.
5. Thread: meat, apricot, onion, meat — repeat. Keep the marinade.
6. Medium coals, 12–14 minutes, turning and basting with the reserved marinade. Boil what is left of the marinade for three minutes and serve it as a sauce.

Cook's note. Never baste from raw marinade at the table. Anything that touched raw meat gets boiled hard for three minutes before it goes near a cooked plate.

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