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Moroccan Lamb
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| For the lamb: | |
| 800g | lean cubed lamb |
| 2 tbsp | olive oil |
| 1 tbsp | ras el hanout, (Moroccan Spice) |
| 2 cloves | garlic crushed |
| 1 tbsp | fresh ginger, finely chopped |
| Zest ½ lemon Small squeeze lemon juice For the chickpea salad: | |
| 2 400g tins | chickpeas |
| 3 cloves | garlic, crushed |
| ½ | red chilli, de-seeded and chopped |
| ½ | red onion, sliced |
| 2 tbsp | fresh mint, chopped |
| 2 tbsp | fresh coriander, chopped |
| Juice ½ lemon | |
| 1 tsp | ras el hanout |
| 2 tbsp | natural yoghurt |
| For the cucumber raita: | |
| 1/2 | cucumber, peeled and de-seeded |
| 150ml | natural yoghurt |
| 1 tbsp | coriander, chopped |
| 1 tbsp | fresh mint, chopped |
| Salad leaves, to serve | |
Wooden skewers
Method:
1. Marinate the lamb in the oil, garlic, ginger, ras el hanout and lemon zest and juice. Cover and leave to stand for at least an hour if possible. Thread onto skewers and cook on a pre-heated griddle for 1-2 minutes per side, overall cooking time around 6-8 minutes. Leave to rest for 5 minutes.
2. Drain the chickpeas and fry off in a dash of oil for 2-3 minutes then add the garlic, chilli and ras el hanout and cook for a further minute. Place the chickpeas in a large bowl and add the onion, herbs, lemon juice and yoghurt, season with salt and pepper.
3. For the raita, mix the diced cucumber, yoghurt, and herbs in a bowl, season then leave to stand for 10 minutes before serving.
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