South African Lamb Sosaties(Kebabs) recipe

8 servings

1 cup plain yogurt

2 teaspoons curry powder

1 tablespoon white sugar

1 tablespoon vegetable oil

1 large onion

1 cup cubed lamb stew meat

12 ounces dried apricots

8 kabob skewers

Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl.

Taste and adjust seasonings to your liking.

Peel and cut the onion into 1 inch cubes.

Thread skewers alternating lamb cubes, onion dried apricot halves.

Place them into a large resealable bag and pour in the sauce.

Make sure the kabobs are evenly well coated.

Refrigerate and allow to marinate overnight or for at least 8 hours.

Preheat grill to medium heat and lightly oil grate.

Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.