Served as main course. Non-vegetarian dish.

750 gm leg of Lamb, boned

1 (440 gm) can Apricots, drained

1 Onion, chopped

1 Tablespoon Olive Oil

2 Cloves Garlic, crushed

1/4 cup Satay Sauce

2 teaspoons Curry Powder

2 Tablespoons White Vinegar

1/4 cup Honey

1 Tablespoon light Soy Sauce

1/4 cup Coconut, shredded (dessicated)

1 Tablespoon Lime Juice

Cut lamb into 1" cubes. Blend (or processs) apricots and onion. Combine the lamb, apricot mixture and remaining ingredients in a bowl. Cover and refridgerate overnight. 'Thread'lamb cubes onto skewer. BBQ lamb until tender, brushing occasionally with apricot mixture during cooking. Serve.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 20-25

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