For the marinade
Heat the oil and fry the onions and garlic until translucent.
Dust over the curry and the sugar, add the vinegar and sherry and season to taste with apricot jam, salt and ground black pepper.
Mix the cornflour with 50 ml of water, add to the sauce and bring to a boil.
Remove from the heat, cover and leave to cool.
For the kebabs
Thread the meat, bacon and apricots alternately onto the bay sprigs.
Brush with the cooled marinade, cover and leave in the refrigerator for at least 4 hours.
Once marinated, scrape the marinade off the kebabs and reserve.
Oil the barbecue and cook the kebabs for approx. 10 minutes, turning.
Brush frequently with the marinade.
Remove from the barbecue, drizzle with lemon juice, season with crushed black pepper and serve.