Moroccan spiced lamb

Moroccan spiced lamb

From
Posh Kebabs
Serves
4
Cooking time
20 mins

Lamb skewers are the quintessential kebab. This recipe calls for lamb shoulder as it has more fat, and therefore more flavour. The spice mix is warming and exotic, and works well on all meats.

Ingredients

Quantity Ingredient
1 generous pinch saffron
1/2 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground ginger
1 garlic clove, crushed
handful coriander, leaves and stems separated
600g lamb shoulder, cut into 2.5cm cubes
salt
freshly ground black pepper

For the couscous

Quantity Ingredient
200g couscous
1 vegetable stock cube
300ml boiling water
400g chickpeas, drained and rinsed
50g roasted pistachios, roughly chopped
8 ready-to-eat dried apricots, roughly chopped
100g pomegranate seeds, (about 1 small pomegranate)
handful mint, finely chopped

To serve

Quantity Ingredient
lemon wedges
natural yogurt

Method

  1. In a pestle and mortar grind the saffron with the sugar until you have a bright red powder. Tip into a large mixing bowl and add 2 tablespoons warm water along with the dried spices and garlic. Finely chop the coriander stems and add to the spices with the diced lamb. Season. Stir to coat, thread the meat onto 4 skewers, then cover, marinate and chill for 30 minutes or up to 24 hours.
  2. Heat the grill or barbeque to high. Cook the lamb for 8–10 minutes, turning frequently until the meat is charred in places and piping hot. Leave to rest for 5 minutes.
  3. Meanwhile, make the couscous. Tip it into a bowl, crumble over the stock cube, and pour over the water. Cover with a clean tea towel and leave to stand for 5 minutes until soft. Fluff with a fork, then add the chickpeas, pistachios, apricots, and pomegranate seeds. Stir in the mint. Transfer to a serving platter, lay the kebabs on top, and pour over any resting juices. Roughly chop the coriander leaves and scatter over the top. Serve with lemon wedges and a dollop of yogurt.
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