Sosaties

Place the pork and lamb in a large bowl. Add 2 tablespoons brown sugar, 1 tablespoon curry powder, coriander seeds, and peppercorns and toss well. Add apricots, onion and orange zest and mix. Add 1 1/2 cups dry red wine, 1/2 cup red wine vinegar, and 1/4 cup olive oil and stir. If desired, stir in extra cream and apricot jam for extra flavor.

Peel the onion, cut it in half, then slice each half into quarters. Separate the layers.

Drain the meat in a colander over a large pan. Remove the pieces of meat and any apricot from the marinade and let drain. Reserve the marinade for the sauce.

Place the marinade pan over high heat, bring to a boil and simmer 5–8 minutes until the sauce is reduced by about one third. Whisk in the butter, apricot jam and 1 tablespoon brown sugar into the marinade (and any extra cream). Let the sauce simmer 2–4 minutes to thicken. Taste and adjust with more sugar or apricot jam if needed. Set aside a quarter of the sauce in a bowl to brush on the meat.

Thread the meat, bacon, onion and apricots in alternating order onto the skewers.

Preheat and oil the grill grate. Place the skewers on the hot grill and cook 2 minutes per side (8 minutes total) until the meat is cooked through. For bamboo skewers, place a bit of aluminum foil at the ends to prevent burning. Brush the meat occasionally with the reserved sauce during grilling.

Serve the sosaties immediately. Remove the ingredients from the skewers, place them on plates and spoon some sauce over. Serve the remaining sauce in a separate dish.