Place jam, vinegar, curry powder, garlic, rosemary and ¼ cup water in a small saucepan. Bring to a boil, reduce heat to low and simmer for about 5 minutes. Set aside to cool slightly.
Place lamb in a large glass dish, add the oil and the marinade. Season and toss to coat evenly. Set aside for 15 minutes to marinate.
Drain lamb from marinade, reserving for basting lamb during cooking. Thread lamb, apricots, onion and capsicum alternatively onto the skewers.
Heat a large char-grill pan or BBQ over medium-high heat. Cook skewers for 12-15 minutes, turning regularly and basting with marinade or until meat is cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes to rest.
Serve sosaties with rice, lemon wedges and extra rosemary.
You can dice the lamb steaks yourself or ask your butcher to dice the lamb for you to save time – just ask for a 4cm dice.
You will need 8 medium bamboo or metal skewers for this recipe – if using bamboo soak the skewers in cold water for 10 minutes to prevent burning.