Leg of Lamb cut into cubes 2.5 X 2.5 cm
Place into a glass or enamal dish and sprinkle with salt.
Cut 4 large onions into rings.
Mix 2 T curry, 1/2 c treacle sugar, 1/2 t salt, 2 t turmeric and 2 c brown vinegar.
Mix well.
Pour over meat and marinate for at least twelve hours.
Place meat onto skewers. Alternate with onion cubes, greenpepper, red and yellow peppers and dried apricots.
Dry sosaties on kitchen paper before braaiing over medium coals.
