1small red onion, cut into 6-8 wedges and separate into slivers
200gdried apricot
Apricot curry marinade
2tspcumin seeds
2tspcoriander seeds
4cardamon pods
2tbspolive oil
1small red onion, finely chopped
3bay leaves, chopped
1tspsalt
2garlic cloves, crushed
1tspground turmeric
1tspground cinnamon
5tbspapricot jam
5tbspred wine vinegar
Instructions
Marinade
Add the cumin and coriander seeds and cardamom pods to a pan over medium heat and toast for a couple of minutes, stirring, until they smell fragrant.Tip in a pestle and mortar and roughly grind.
Pour the oil into the pan and add the chopped onion, bay leaves and salt and gently cook for 15 - 20 mins until softened.Then add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Add the apricot jam and the vinegar and grind in a decent amount of pepper.Cook for a few minutes until the jam has melted and the sauce is nice and sticky, then pour into a bowl and let cool.
After the marinade has cooled, add the lamb and coat all the pieces, then cover and leave in the fridge for 24 hours or more (if you have the time).
Barbecue the kebabs
Thread the lamb pieces onto skewers, alternating with the slivers of onion and apricots. Then lay the skewers on the grill over the hot coals and cook for 2-3 minutes on each side until the lamb is cooked and the apricots are lightly charred. Serve.