Lamb Kebabs and Baba Ganoush
The lamb recipe is from a book called called The Moroccan Collection by Hilaire Walden. It is a fantastic book and every recipe that we have tried has been a success.
2lb diced lamb shoulder (around 2 inch cubes)
3 tablespoons olive oil
2 tablespoons lemon juice
1-2 garlic cloves, crushed
1.5 tablespoons paprika
1 teasopoon ground cumin
1 teaspoon ground coriander
1 tablespoon harissa
Mix the ingredients together thoroughly and leave to marinate in the fridge overnight if possible (or a few hours at least).
Bring up to room temperature before cooking.
Pop the meat onto skewers and cook under a hot grill, turning occasionally and brushing with any leftover marinade.
Cook for around 10-15 minutes until outside is browned and inside still pink.
This dip is an all time favourite! Serve with any Middle Eastern inspired dish.
2 large aubergines
2 tablespoons tahini – you could add more if you prefer
Lemon juice to taste
3 cloves garlic
Pierce the aubergines all over with a fork.
Roast in the oven on a medium heat (180) until completely soft inside.
Scrape out flesh and process with other ingredients.
Adjust according to taste.