Sosaties

Ingredients

• 1/4 onion
• 1 clove garlic (grated or finely chopped)
• 1 tsp ginger (fresh) (grated or finely chopped)
• 3 tbsp apricot jam
• 3 tbsp wine vinegar ((white or red - I used white))
• 1 tbsp curry powder ((eg Madras))
• 1/2 tbsp ground cumin
• 1/4 tsp salt
• 1 lb lamb leg (diced - can also use shoulder)
• 16 dried apricots (approx)
• 1/2 onion

Instructions

1. 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. 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. 3

   Dice the lamb into relatively large dice (around 1 1/2-2 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. 4

   Soak the apricots in hot water to soften for around 15-20 minutes.

5. 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. 6

   Cook on a grill/bbq until the meat is cooked through then serve.