Sosaties

Method

Combine tamarind paste, curry powder, turmeric, ginger, chilli powder, garlic, oil, salt and pepper in a bowl to form a marinade. Add lamb cubes and coat thoroughly, then refrigerate for at least 2 hours, preferably overnight. Thread lamb cubes onto soaked wooden skewers, alternating with onion quarters, red pepper chunks and dried apricots. Heat a griddle or barbecue to medium-high heat and grill the sosaties for 12-15 minutes, turning regularly, until the lamb is cooked through and charred at the edges. The apricots should caramelise slightly and the onions become tender. Rest for 2 minutes before serving with rice, sambals and achaar.