SOSATIES (AFRICAN LAMB AND APRICOT KEBABS)

Ingredients

For marinade

• ¼ onion
• 1 clove garlic grated or finely chopped
• 1 teaspoon ginger (fresh) grated or finely chopped
• 3 tablespoon apricot jam
• 3 tablespoon wine vinegar (white or red – I used white)
• 1 tablespoon curry powder (eg Madras)
• ½ tablespoon ground cumin
• ¼ teaspoon salt

For rest of skewers

• 1 lb lamb leg diced – can also use shoulder
• 16 apricots approx
• ½ onion

Instructions

1. Finely chop the onion then soften it in a little oil in a small pan until it is becoming translucent but not browning.
2. Add the garlic and ginger and cook a minute then add the vinegar, jam, curry powder, cumin and salt. Mix well then remove from heat and leave to cool.
3. Dice the lamb into relatively large dice (around 1 ½-2 inch/ 4-5cm dice), trimming excess fat or sinew. Mix the cooled marinade through the lamb then cover and leave a few hours or overnight, refrigerated.
4. Soak the apricots in hot water to soften for around 15-20 minutes.
5. Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or other between each chunk of meat.
6. Cook on a grill/bbq until the meat is cooked through then serve.