The captain's pork and apricot kebabs

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Pork & gammon

The captain's pork and apricot kebabs

Main Serves 4 50 min
A fragrant, punchy dish, excellent served with rice. It takes a little prep and marinading time, so maybe better for a relaxed weekend meal.



  • 120g dried apricots
  • 1 small onion, finely chopped
  • 2 tbsp captain's curry masala paste (see below)
  • 2 tbsp lemon juice
  • 1 bay leaf
  • 1 tbsp soft light brown sugar
  • 150ml vegetable stock
  • 400g diced pork

for the captain's curry masala paste

  • 75g cashew nuts
  • 75g golden sultanas
  • 2 large garlic cloves, roughly chopped
  • 20g ginger, peeled and roughly chopped
  • 2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 200g tinned tomatoes


Prep time: 30 min
Cooking time: 20 min
  • Step 1

    First make the paste. Boil the nuts for 5 minutes in a little water, then drain. Place in a blender with the other paste ingredients and whizz to a fine paste. Take out 2 generous tablespoons and freeze the rest for kedgeree, curries etc.
  • Step 2

    Bring the apricots to a simmer in barely enough water to cover them, remove from the heat and leave for 15 minutes. Drain and blitz with a little of the cooking liquor, until smooth.
  • Step 3

    Next, heat the oil in a pan, soften the onion, add the curry paste, followed by the puréed apricots, lemon juice, bay leaf and sugar. Pour in the stock and stir. Season, then leave to cool.
  • Step 4

    When cold, add the pork, stir, then cover and leave to marinate in a cool place for 3-4 hours.
  • Step 5

    Soak 8 small beech kebab sticks in water. Slice the remaining apricots into thirds and make the kebabs: pork, apricot, pork etc. Don't crowd them on the sticks.
  • Step 6

    Grill (not too near the heat) for 10 minutes per side until cooked and golden brown. Meanwhile, reheat the leftover apricot marinade in a pan, simmer gently for a couple of minutes. Serve with Basmati rice and the marinade.

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