Cut the meat into bite-sized pieces, clean the peppers, remove the seeds and cut into strips. Alternate meat, apricots and peppers on skewers. Then place in a bowl. Mix olive oil, lemon juice, Zanzibar curry and salt and spread over the skewers. Let the skewers marinade for about 4 hours, turning them several times. For the sauce, mix the tomato jam, white wine, wine vinegar and a little salt. Bring to a boil in a saucepan over low heat. Finally, fold in the butter and season the sauce with salt and pepper. Fry the skewers on the hot grill for about 10 minutes on all sides. Serve the sauce separately. Serve with white bread.
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