You need:

• 12 skewers, soaked in water overnight
• 1,5 kg leg of lamb, thick rib or shoulder, deboned and cut into 25 mm cubes
• 2 medium onions, halved lengthways, peeled and blanched in boiling water for 5 minutes (retain water), refreshed in ice water and layers separated
• 100 g (2/3 cup) dried apricots, soaked in onion water

Curry marinade:

• 4 large onions, sliced
• 15 ml mild curry powder (any generic brand will do)
• 1 clove garlic, crushed
• 30 ml cooking oil • 750 ml vinegar
• 45 ml sugar
• 45 ml apricot jam (or 30 ml brown sugar)
• 4 bay leaves
• 7 ml salt
• 5 ml turmeric
• Pinch of pepper
• Pinch of chilli powder

Here’s how:

Sauté the onion in heated cooking oil until transparent.

Add the curry powder and fry for about two minutes.

Add all the remaining ingredients and simmer for a few minutes more. Set aside to cool.

Drain the meat, cover with the curry marinade and leave to marinate overnight.

Thread the skewers, alternating the meat, apricots and onion pieces.

Grill slowly over hot coals.

Braai tips:

• If using bamboo skewers (which is preferable), soak them in cold water overnight so that they don’t burn easily.
• Coat the skewers with olive oil before threading to prevent the meat from sticking.
• Don’t thread the ingredients too closely together on the skewers.