500g lamb steak, cut into 5mm thick and 2.5cm wide strips
2 tbsp plain yoghurt
2 tbsp apricot jam
2 tbsp fresh lemon juice
2 tbsp curry paste
2 tsp fresh ginger and garlic paste
4 bamboo skewers, soaked
salt and milled pepper

2 ripe but firm plums, pitted and cut into 8 even wedges
1/2 red onion, finely diced
1/2 fresh green chilli, finely chopped
squeeze of lime juice
salt and milled pepper
1-2 tbsp torn fresh mint

4 good quality ready-made rotis
tzatziki for serving


Mix the lamb, yoghurt, jam, lemon juice, curry paste, and ginger and garlic paste and leave to marinate for an hour or overnight. Thread evenly onto the soaked skewers.

For the salsa, heat a griddle pan, braai or normal pan until hot, add the plums flesh side down to the pan and grill until caramelised. Depending on how warm the pan is, for about 5 minutes.

Remove from the heat and leave to cool down enough to handle. Roughly dice the plum and mix with the rest of the salsa ingredients.

To cook the skewers, heat a griddle pan or the braai until hot. Cook for 3 minutes on a side or until the skewers are just a little charred but not burnt. Season the skewers well with salt and pepper while you are cooking them.

Serve the skewers with the rotis, tzatziki, and a generous dollop of salsa.


You can use either deboned leg of lamb or shoulder of lamb instead of lamb steaks.