Spiced lamb kebabs
recipe
Spiced lamb kebabs
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Lamb and sweet apricots make the perfect combination and taste fabulous cooked on the barbecue
Ingredients
- 2 tbsp Patak's Rogan Josh Paste
- 2 tbsp low fat yoghurt
- 500g (1lb) lamb leg steaks, cubed
- 1 leek, trimmed and thickly sliced
- 1 orange pepper, deseeded and cubed
- 16 ready to eat dried apricots,
- 6 - 8 bamboo skewers, soaked in cold water for 30 minutes
- For the Couscous salad:
- 200g (7oz) couscous
- 2 tbsp sultanas
- Zest and juice of 1 lemon
- 1 tbsp olive oil 3 spring onions, trimmed and roughly sliced
- 2 tbsp coriander, roughly chopped
- Good handful watercress, roughly chopped
- Salt and ground black pepper, to taste
Serves:
4
Preparation:
15
Cook Time:
20
Total Time:
35min
Directions
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- In a bowl mix together the yoghurt and Patak's Rogan Josh Paste. Add the lamb and stir well and marinate for at least minutes. (For a more intense flavour, cover and refrigerate the marinated lamb for hours or even overnight.)
- Meanwhile make the couscous salad; In a bowl mix the couscous, sultanas, lemon zest and juice and oil together with a fork. Add l boiling water from the kettle, stir well then cover with an upturned plate. Leave to soak for minutes, the water should all be absorbed. Add the onions, coriander, watercress and fluff up the grains with a fork. Season to taste.
Source: Patak's curry sauces
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