Add the dried apricots to a pot with the dry sherry, simmer over medium heat until apricots are plump. Remove from heat and set aside.
In a medium bowl add the cubed meat and whole garlic cloves, season with salt and pepper. Then toss to mix and set aside.
In a skillet, sauté the onion in oil for 3 to 4 minutes. Then add the garam masala, cardamom, and minced garlic. Continue to sauté, for about 1 minute.
Add the sugar, tamarind paste, vinegar, and jam to the skillet. Stir well and bring to a boil.
In a cup, dissolve the cornstarch into the red wine. When dissolved, add to the onion mixture and cook until thick. Remove from heat and cool.
Toss the meat in half of the sauce, marinate the meat for at least 1 hour at room temperature or 3 hours in the refrigerator.
Drain the sauce from the meat, thread the meat and apricots, alternating, onto the skewers. Grill and baste the skewers with remaining sauce until browned. Enjoy!
This website is over 18 years in the making and was a primary goal I developed after beating cancer.
My hope is that it can eventually be a source of inspiration and nourishment to those fighting cancer and their loved ones.
