Lamb Kebabs (Sosaties)
Recipe by Leibman's
Yields 12-14 kebabs

4-5 lb. leg of lamb, boned and cubed (Do not remove the fat.)
4 oz. dried apricots
3 large onions, peeled and quartered
12-14 metal skewers

Marinade
†3 tsp curry powder
†2 Tblsp brown sugar
†2 Tblsp apricot jam
†2 tsp salt
†1 cup red wine vinegar
†1 cup red wine
†2 tsp ground coriander
†8 lemon leaves torn, into large pieces to release the
†flavors

Thread the lamb onto skewers alternating with the apricots and onions. Place the skewers in a glass or non-reactive container.

Combine the marinade ingredients (except the lemon leaves) in a saucepan. Bring to a boil, cover and let simmer for about 5 minutes. Remove from heat. Add the lemon leaves and let the marinade cool.

When cool pour the marinade over the sosaties (kebabs). Cover and place in the refrigerator for at least 48 hours. (This can be done 3 to 4 days in advance.) Turn the skewers everyday making sure to baste with the marinade. Preheat a gas grill (or prepare a charcoal grill) and cook the sosaties, basting with the marinade for about 15 to 20 minutes