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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!



1.5kg leg of lamb, cubed
1 large onion, quartered
250g dried apricots (soaked overnight)
250g streaky bacon into squares, cut
30ml sunflower oil
2 large onions, thickly sliced
30ml rajah mild and spicy curry powder
5ml Robertsons Turmeric
2 cloves garlic, crushed
250ml smooth apricot jam
500ml brown vinegar
1 lemon (zest and juice)
125ml brown sugar
30ml KNORR Brown Onion Soup

Preparation method

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 onion, sliced 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
Serving suggestion: Salad

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