Sosaties

• 2 pounds lamb, cut into 1" pieces
• 1 pound pork, cut into 1/2" cubes
• 1 garlic clove, peeled
• Salt, pepper
• 4 tablespoons oil
• 1 cup onions, chopped
• 1 tablespoon curry powder
• 1 clove garlic, minced
• 2 tablespoons sugar
• 1 tablespoon tamarind paste
• 2 cups white vinegar
• 2 tablespoons apricot jam
• 2 tablespoons cornstarch dissolved in
• 2 tablespoons red wine
• 1/2 pound dried apricots
• 1/2 cup dry sherry

1. Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic. Season with salt and pepper, and toss.
2. In a saucepan, heat the oil. Add the onions and saute for 5-6 minutes, then add the curry powder and garlic. Saute for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days.
3. One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.
4. Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Grill over charcoal until browned on all sides. Serve with heated reserved sauce.

lamb, pork, garlic, salt, oil, onions, curry powder, clove garlic, sugar, tamarind paste, white vinegar, apricot, cornstarch, red wine, apricots, sherry

Taken from www.epicurious.com/recipes/member/views/sosaties-1215133 (may not work)