|Lean boneless lamb||4 Pound, cut into 1 1/2 inch cubes (Leg or Shoulder)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Apricot jam/Pineapple jam||3 Tablespoon|
|Curry powder||1 1⁄2 Tablespoon|
|Firmly packed brown sugar||1 1⁄2 Tablespoon|
|Dried hot red chilies||4 Small, crushed|
|Onions||2 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced or pressed|
Place lamb in a large bowl; set aside.
In a small pan, stir together vinegar, jam, curry powder, sugar, chiles, onions, garlic, and bay leaves.
Bring to a boil over high heat, then remove from heat and let cool.
Pour vinegar mixture through a strainer over meat in bowl; discard residue.
Stir meat to coat.
Cover and refrigerate for at least 4 hours or until next day, stirring several times.
Lift meat from marinade and drain briefly (reserve marinade).
Thread meat equally on about 10 sturdy metal skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning often and basting with marinade, until meat is well browned on outside but still pink in center; cut to test (10 to 15 minutes).
Serving size: Complete recipe
Calories 4440 Calories from Fat 2359
% Daily Value*
Total Fat 262 g402.7%
Saturated Fat 89.3 g446.5%
Trans Fat 0 g
Cholesterol 1088.8 mg362.9%
Sodium 893.5 mg37.2%
Total Carbohydrates 119 g39.6%
Dietary Fiber 21.3 g85.3%
Sugars 68.5 g
Protein 374 g747.1%
Vitamin A 25.3% Vitamin C 96.8%
Calcium 38.1% Iron 124.4%
*Based on a 2000 Calorie diet