Apricot and Meat Skewers
An Amazing taste of Africa, pairing the apricots with nice tender beef. Lots of garlic gives a unique favor to this sauce.
Equipment
- 1 Medium bowl
- 1 medium skillet
- 1 Grill or Grill pan
- 1 Medium pot (3qt)
Ingredients
- 1½ cup Dried apricots
- ½ cup Dry sherry (cooking wine)
- 1 lb Meat cut into 1 inch cubes (beef tenderloin)
- 6 ea Whole garlic cloves
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 3 teaspoons Garam Masala
- ½ teaspoon Cardamom
- 1 tablespoon Sugar
- ½ cup Onion (diced small)
- 2 tablespoons Garlic (minced)
- 1 tablespoon Tamarind paste
- 1 cup White vinegar
- 1 tablespoon Apricot jam
- 1 tablespoon Cornstarch
- 1 tablespoon Red cooking wine
Instructions
- 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!