Spicy lamb and apricot sosaties

Spicy lamb and apricot sosaties

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The longer you are able to marinade these kebabs for the better – the lamb will be so tender!

  • Recipe serves4-6
  • Preparation time40 + 2 hours marinading minutes
  • Cooking time30 minutes


  • 1,5 kg leg of lamb, cubed
  • 1 large onion, quartered
  • 250g dried apricots, soaked overnight
  • 250 g streaky bacon, cut into squares
  • 30 ml sunflower oil
  • 2 large onions, thickly sliced
  • 30 ml Rajah Mild and Spicy Curry Powder
  • 5 ml Robertsons Turmeric
  • 2 cloves crushed garlic
  • 250 ml smooth apricot jam
  • 500 ml Brown vinegar
  • 1 lemon, zest and juice
  • 125 ml brown sugar
  • 30 ml KNORR Brown Onion Soup


  • Thread the lamb cubes onto the skewers with the quartered onion, soaked apricots and bacon pieces
  • Lay the sosaties in a shallow dish
  • Fry the sliced onion in the oil until transparent but not too soft. Add the curry powder, turmeric, garlic, jam, vinegar, lemon juice and zest and sugar
  • Cook the marinade for 5 minutes then remove from the heat and allow to cool
  • Pour the marinade over the sosaties and marinate for a minimum of 2 hours in the refrigerator
  • Place sosaties into an oven tray and grill in a preheated oven at 180C until done or cook on the braai
  • Drain the sauce into a saucepan, add the KNORR Brown Onion Soup, mix and cook the sauce until thickened
  • Remove the sosaties from the oven, arrange onto a serving platter and serve with the sauce