Lamb and apricot sosaties (South African kebabs) - delicious. magazine

Ingredients

• 900g lamb neck fillet, cut into 1cm discs
• 1 small red onion, cut into 6-8 wedges and separated into slivers
• 200g dried apricots
• For the marinade
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 4 cardamom pods
• 2 tbsp olive oil
• 1 small red onion, finely chopped
• 3 bay leaves, chopped
• 1 tsp salt
• 2 garlic cloves, crushed
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 5 tbsp apricot jam
• 5 tbsp red wine vinegar
• You’ll also need
• 8 metal skewers