Spicy Mutton Satays

1 shoulder mutton

1&1/2 cups apricot nectar

1/2 cup white wine

1 onion, grated

2 tbspns. honey

1/2 tspn. ground ginger

1/2 tspn. ground allspice

salt and pepper to taste

Method: Trim mutton and cut into small cubes. Thread onto satay sticks. Mix remaining ingredients in dish or plastic bag and marinate for at least 30 minutes turning occasionally. Drain and cook under pre-heated grill or on the barbecue. Pour remaining marinade into saucepan. Bring to the boil and thicken with a little cornflour and water paste. Simmer gently. Canned apricot halves may be heated under grill. Serve immediately with sauce.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.102.