INGREDIENTS:

• 750g lamb cubes
• 125g dried apricots
• 1 green pepper, seeded and cubed
• 1 small red onion, cut into cubes
• For the marinade:
• 30ml olive oil
• 2 onions, chopped
• 50ml curry powder
• 5ml turmeric
• 30ml coriander
• 5ml cumin
• 250ml brown vinegar
• 125ml dry white wine
• 2 bay/lemon leaves
• 30ml apricot jam

METHOD:

Make the marinade: heat the oil in a saucepan. Saute the onions until soft.

Add the spices and cook for a further three minutes before adding the vinegar, white wine, bay/lemon leaves and apricot jam. Bring to the boil, then set aside to cool.

On bamboo skewers, thread a cube of lamb, then a dried apricot and a piece of red onion. Thread another cube of lamb, then green pepper. Repeat.

Once the marinade has cooled, place the sosaties in a non-metallic container and pour over the marinade. Leave for a minimum of 24 hours. Braai over hot coals.

SERVES: Six to eight

TIME: 20 minutes + marinating