Marinate, Curry, for Lamb and Kebabs
Ingredients
3 onions
2 tablespoons curry
½ teaspoon salt
1 cup smooth apricot jam
3 lemon leaves (lemon leaves can be frozen)
4 cups brown vinegar
1 desert spoon turmeric
3 tablespoons sugar
Method
1. Fry onions in a little oil until soft.
2. Add curry, salt, apricot jam, lemon leaves, vinegar, turmeric and sugar.
3. Boil together, for about ½ hour. Then pour over meat.
4. Allow to marinade for 1 - 2 days.
5. Marinate can be frozen.
My mother used to make this marinate often. Lamb chops marinaded in this, and done over the coals, is a huge treat, and never fails to transport me to my childhood days on our farm... Watch the chops closely when on the fire as the sugar will 'burn'. Best to sear on a hot fire and then complete cooking over less coals. Try this before summer slips off to the other side of the world... For a better looking meal (and looks are important), cook an entire rack of lamb, and serve portions with cumin flavoured mashed potatoes and roasted peppers.
