– Lamb or mutton, cut into cubes (3 pounds)
– Dried apricots (1 and 1/2 cups)
– Oil (3 tablespoons)
– Onions, chopped (2)
– Garlic, crushed (2 or 3 cloves)
– Curry powder (1 tablespoon)
– Vinegar (3/4 cup)
– Water or red or white wine (3/4 cup)
– Apricot jam or tamarind paste (2 tablespoons)
– Brown sugar (2 tablespoons)
– Bay leaves (2)
– Salt and pepper (season to taste)
– Wooden or bamboo skewers


Heat the oil in a large saute pan or skillet over medium flame. Add the onions and saute until translucent, 3 or 4 minutes. Then, add the garlic and curry powder and saute for another minute or so.
Add the vinegar, water or wine, jam or tamarind paste, brown sugar and bay leaves and bring to a boil. Reduce heat to medium-low and simmer until lightly thickened, 5 or 6 minutes. Season to taste with salt and pepper.

Place the lamb and apricots in a large, non-reactive bowl. Pour the cooked marinade over the lamb and apricots. Cover and refrigerate for at least one day, preferably up to 3 days.
Remove the lamb cubes and apricots from the marinade and thread on skewers that have been soaked in water. Alternate between chunks of lamb and the apricots.
Grill the skewers on a hot grill, turning to cook on all sides. Cook for about 8 minutes for medium-rare meat and up to 15 minutes for well-done meat.

While the skewers are grilling, bring the marinade to boil in a saucepan and simmer for 3 or 4 minutes. Serve hot in a bowl as a sauce for the sosaties along with sides of pap or geelrys.