Cape Malay Lamb & Apricot Sosaties

Ingredients

• 1 kg boneless lamb, cut into cubes
• 18 dried apricots
• 2 onions, cut into chunks
• 2 tbsp cooking oil
• 2 tbsp mild curry powder
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 3 tbsp apricot jam
• 3 tbsp fruit chutney
• 3 tbsp brown vinegar
• 2 bay leaves
• salt and black pepper to taste

Method

1. Heat the oil and gently cook one quarter of the onion until soft.
2. Add the curry powder, coriander and turmeric and cook for 30 seconds.
3. Stir in the apricot jam, chutney, vinegar and bay leaves and allow to cool.
4. Pour the marinade over the lamb and refrigerate for at least 4 hours, preferably overnight.
5. Thread lamb, dried apricots and remaining onion alternately onto skewers.
6. Braai over medium coals for 12 to 18 minutes, turning regularly.
7. Brush occasionally with the remaining marinade while cooking.
8. Rest for 5 minutes before serving.