Ingredients

Marinade

• 15 ml (1 Tbsp) sunflower oil
• ¼ onion, finely chopped
• 1 clove garlic, crushed
• 45 ml (3 Tbsp) Rhodes Quality Apricot Jam
• 45 ml (3 Tbsp) white wine vinegar
• 15 ml (1 Tbsp) Packo Traditional Masala Curry Powder
• 125 ml (½ cup) barbecue sauce

Sosaties

• 500g deboned lamb (leg or shoulder), cut into even sized cubes
• 1 x 410 g can Rhodes Quality Peach Halves, drained and quartered

Method

1. Heat the oil in a small saucepan and fry the onion until softened.
2. Add the garlic and fry for a few minutes more.
3. Stir in the Rhodes Quality Apricot Jam, vinegar, Packo Traditional Masala Curry Powder and the barbecue sauce.
4. Simmer over low heat for a few minutes until heated though.
5. Season to taste and leave to cool.
6. Place the prepared lamb in a bowl and pour over the cooled marinade.
7. Refrigerate overnight.
8. Remove the meat from the marinade and thread onto skewers alternating with the Rhodes Quality Peach Halves.
9. Braai over medium heat until done to your liking.