1/2 cup chopped onion
1 small clove garlic, minced
2 tablespoons cooking oil
17 ounce can apricot halves
3 tablespoons vinegar
2 tablespoons brown sugar
1/2 teaspoon curry powder
Dash hot pepper sauce
1 1/2 pounds boneless lamb, cut in 1 1/2 inch cubes

Preparation Instructions:

In saucepan cook onion and garlic in hot oil till onion is tender but not brown. Place cooked onion, garlic, oil, apricots, vinegar, brown sugar, curry powder, hot pepper sauce, and 1 teaspoon salt in blender container. Cover; blend till smooth. Return mixture to saucepan; simmer, covered, 10 minutes. Cool. Pour mixture over lamb; cover and refrigerate overnight, turning meat occasionally. Drain, reserving marinade. Thread meat on six skewers; grill over hot coals for 15 to 20 minutes, turning often. Heat marinade; pass with kabobs. Makes 6 servings.