Ingredients for 4 people:
Marinade:
2 onions
3 cloves of garlic
3 tbsp apricot jelly
1 tbsp brown sugar
1 tbsp curry
50 ml wine vinegar
salt, pepper
Skewers:
600 g pork fillet
100 g dried apricots
Spiced rice:
1/4 l coconut milk
a little curry
1 pinch of cinnamon
250 g long grain rice
1 papaya
2 tomatoes
Preparation:
1. Peel onions and garlic, chop coarsely. Mix with jelly, sugar, curry, vinegar, salt and pepper, bring to the boil briefly.
2. Cut the meat into large cubes and place in the warm marinade. Leave to marinate overnight in the refrigerator. Soak the apricots in water for approx. 10 minutes, drain.
3. For the spiced rice, bring 1/2 litre water and coconut milk to the boil. Season with salt, curry and cinnamon. Cook the rice over a low heat for about 20 minutes.
4. In the meantime, peel the papaya and cut into small cubes. Cut the tomatoes into quarters. Remove the seeds and finely dice the flesh. Add both to the rice after 15 minutes.
5. Put the meat and apricots alternately on skewers and cook on a grill for 2-4 minutes.
6. Serve the skewers and rice in portions.
Preparation time approx. 40 minutes (without waiting time)
Nutritional values per person approx.:
Calories: 465
Joule: 1949
Protein: 39.8 g
Fat: 4,9 g
Carbohydrates: 63.8 g
(FoodCentrale by ddp images)
