By Rhodes Quality @rhodesquality
1.Heat the oil in a small saucepan and fry the onion until softened.
Ingredients
Instructions
2.Add the garlic and cook for a few more minutes.
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 thoroughly heated.
5.Season to taste and allow to cool.
6.Put the prepared lamb into a bowl and pour the cooled marinade over it.
7.Refrigerate overnight.
8.Remove the meat from the marinade and thread onto skewers, alternating with the Rhodes Quality Apricot Halves.
9.Braai over medium heat until cooked to your preference.