Ingredients — Cape Malay Sosaties

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Lamb shoulder or leg, cubed

900 g

Onions

2

Dried apricots

150 g

Garlic, crushed

4 cloves

Fresh ginger, grated

1 thumb

Mild curry powder

2 tbsp

Turmeric

1 tsp

Ground coriander

1 tsp

Apricot jam

3 tbsp

Brown vinegar

80 ml

Bay leaves

4

Vegetable oil

3 tbsp

Salt and pepper

to taste

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