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For serving


  1. Mix marinade ingredients together. Season and coat lamb with marinade mixture and leave overnight.

  2. Heat oil and fry onion until softened.

  3. Add apricots, water, sugar, spices and vinegar.

  4. Simmer for 35–45 minutes until reduced. Add a splash of water if needed.

  5. Season and set aside.

  6. Remove lamb from marinade, allowing excess to drip off. Season.

  7. Braai meat over medium-hot coals until browned but still pink in the centre.

  8. Cover with foil and rest for 10 minutes.

  9. Slice lamb into thick strips.

  10. Serve with chutney, naan and coriander.