Richard Fox’s Moroccan Lamb Skewers, Jewelled Cous Cous & Flat Bread
Makes 4 skewers
• 600g leg of lamb, cut into even sized chunks (approx 3cm cubed)
• 2 onions cut into quarters, and then divided into separate layers
• 2 aubergines, cut into even size chinks – the same size as the lamb
For the marinade
• 2 tbsp runny honey
• Juice of 2 lemons (zest reserved for the cous cous)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp turmeric
• 1 tsp ground ginger
• 1 tsp chilli powder
• 1/2 tsp cinnamon
• 2 cloves garlic, crushed
• 250g plain flour
• 1tsp bicarbonate of soda
• 125ml water (you may need less depending on how much marinade you have left over)
• 1 tbsp cumin seeds
• 1 bulb roasted garlic (whole bulb wrapped in foil and placed in 180 degree pre-heated oven for 45 mins – 1 hour)
• 1 – 2 tbsp left over lamb marinade
• Cous cous
• An equal volume of water to the cous cous
• 1 red onion, finely diced
• Zest of 2 lemons
• 2 cloves garlic, crushed
• Pomegranate seeds from 1 pomegranate
• 1 cup garden peas (defrosted frozen peas)
• 1 cup raisins
• A good slug of extra virgin olive oil
• A good handful of coriander, chopped
• Salt and pepper to taste
Make the marinade by simply combining all the marinade ingredients in a non-reactive bowl. Add the lamb chunks, stir to coat the meat well, cover and refrigerate. Marinade for a minimum of 2 hours.
Assemble the skewers by alternating a layer of onion with a piece of marinated lamb and the aubergine.
Meanwhile make the flat bread dough. Simply combine all the flat bread ingredients in a bowl and form into a ball of dough. Knead for a few minutes until soft and elastic. Wrap in cling film and set aside until required.
Pre heat the BBQ, or Char-grill plate if using. Place the kebabs on the BBQ or grill plate and cook for 10-15 minutes turning regularly until cooked to your liking. Meanwhile, roll out the flat bread and place on the BBQ or pan fry in a little oil until golden brown, turning once.
To make the cous cous, heat a tbsp of oil in a saucepan (which has a tight fitting lid). Add the red onion, garlic and lemon zest and cook gently for a few minutes until softened but without colour. Add the cous cous and coat well with the red onion mixture. Bring the water to the boil and add to the cous cous. Bring back to the boil, put on the lid and immediately turn off the heat. Leave to stand, covered, for 10 minutes. Once cooked, remove the lid, add the remaining cous cous ingredients and combine well, fluffing up with a fork as you do.
To serve, heap the cous cous onto a serving plate with the lamb skewers. Cut the bread into large triangles and serve in a bowl on the side.