Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Seared lamb kebabs cooked in butter
Serves 4-6 Starters and mains
Ingredients
- 700g boneless leg of lamb, trimmed of fat and cut into 2.5cm pieces
- 235g grated onion
- 3 garlic cloves, crushed
- 60g unsalted butter
- 15g chopped mixed flat-leaf parsley and coriander leaves
- 1tsp ground cumin
- 1tsp sweet paprika
- pinch of cayenne pepper
- 1 cinnamon stick
- juice of 1 lemon
- 4–6 medium eggs
- Moroccan-style bread, to serve
- tagine or cazuela cooking pot
Method
Toss the lamb with half the grated onion, salt and pepper to taste, and the crushed garlic. Set aside for at least 1 hour.
Preheat the grill to high. Arrange the lamb on a foil-lined baking tray and, when the grill is very hot, sear the meat quickly on all sides. Alternatively, thread the pieces onto skewers and sear them over charcoal on a barbecue. The lamb will not be fully cooked.
Melt the butter in a tagine or a cazuela set over a heat diffuser. Add the meat, the remaining onion, the herbs, spices and cinnamon stick and cook briefly. Add enough water to almost cover the meat. Bring to the boil, then reduce the heat and simmer, partially covered, for 45 minutes. Stir from time to time and add more water if necessary to maintain about 240ml of sauce.
Add the lemon juice and correct the seasoning with salt and black pepper. Break in the eggs carefully, then cover the tagine or cazuela and cook until the eggs are just set. Serve at once, with plenty of Moroccan-style bread to mop up the extra sauce.
Advertisement