Make the marinade: pulse or finely chop one Onion with Garlic and Ginger until a coarse paste forms, then stir in Mild Curry Powder, Ground Turmeric, Ground Coriander, Ground Cumin, a crushed Bay Leaf, Brown Sugar, Apricot Jam, Brown Vinegar, Lemon Juice, Neutral Oil, about 2–4 tablespoons of Water to loosen, and salt (Salt), freshly ground Black Pepper and Red Chili Flakes to taste.
Prepare the meat and fruit: cut the Lamb into 1–1½ inch (2–3 cm) cubes and halve or roughly chop the Dried Apricot if large so they thread easily onto skewers.
Combine the lamb and most of the marinade in a bowl or resealable bag, reserving about ¼ cup of marinade for basting and glaze; toss to coat, cover and refrigerate for at least 2 hours or preferably overnight so the flavors penetrate.
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut remaining onion into wedges for threading.
Assemble the sosaties by alternating pieces of marinated lamb with dried apricot halves and onion wedges on the skewers; leave a little space between pieces so heat circulates and they cook evenly.
Preheat a grill or a heavy griddle pan to medium-high and brush the surface lightly with oil. Grill the skewers, turning every 2–3 minutes, for about 8–12 minutes total depending on thickness and desired doneness, basting occasionally with the reserved marinade so they get a sticky, glossy finish.
To make an extra glaze, simmer the reserved marinade in a small saucepan for 3–5 minutes until slightly thickened and heated through (this also cooks off any raw meat juices). If you like a sweeter glaze, stir in a teaspoon more Apricot Jam or a pinch of Brown Sugar.
When the sosaties are nicely charred and cooked to your liking, remove from the grill and rest for a couple of minutes. Serve hot, spooning the glaze over the skewers and finishing with a pinch more Red Chili Flakes or cracked Black Pepper if desired.
