Curry-marinated lamb skewers with dried apricots (Sosaties)

1. Cut the lamb leg into 3 cm cubes; dice the marinade onion, cut the other onion into wedges and separate the layers.

2. Soften the diced onion with the crushed garlic in the oil, add the curry powder and turmeric and fry for 1 minute, then stir in the apricot jam, vinegar, bay leaves, salt and water; boil for 5 minutes and let cool.

3. Toss the meat with the cooled marinade, cover and refrigerate for at least 12 hours (overnight).

4. Soak the dried apricots in hot water for 10 minutes, then drain.

5. Thread the meat onto skewers, alternating with the apricots and onion layers; boil the marinade down in a small pan for 5 minutes until thick.

6. Grill on a hot grill or griddle pan for 10-12 minutes, turning often and brushing with the reduced marinade; serve with rice.

Tip: Sosaties come from the Cape Malay kitchen and are now a must at every South African braai (barbecue). The long overnight marinade makes the meat tender and full of flavour, so don't skip it. If using wooden skewers, soak them in water for 30 minutes first so they don't burn.