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Spicy Lamb and Apricot Sosaties


Recipe Info

  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m


  • 1.5kg leg of lamb, cubed
  • 1 large onion, quartered
  • 250g dried apricots (soaked overnight)
  • 250g streaky bacon, cut into squares
  • 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


Step 1

Thread the lamb cubes onto the skewers with the quartered onion, soaked apricots and bacon pieces.

Step 2

Lay the sosaties in a shallow dish.

Step 3

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.

Step 4

Cook the marinade for 5 minutes then remove from the heat and allow to cool.

Step 5

Pour the marinade over the sosaties and marinate for a minimum of 2 hours in the refrigerator.

Step 6

Place sosaties into an oven tray and grill in a preheated oven at 180C until done or cook on the braai.

Step 7

Drain the sauce into a saucepan, add the KNORR Brown Onion Soup, mix and cook the sauce until thickened.

Step 8

Remove the sosaties from the oven, arrange onto a serving platter and serve with the sauce.

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