A delicately-spiced dish that the whole famliy will enjoy from John Gregory-Smith, the man behind The Mighty Spice Cookbook.
Serves 4
Preparation Time: 20 minutes
Cooking Time: 1 hour
What You’ll Need:
- 1 red chilli, deseeded
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1⁄2 tsp ground cinnamon
- 4 tbsp olive oil
- 800g/1lb 12oz boned, trimmed, lamb leg, cut into 2.5cm /1 inch cubes
- Sea salt and freshly ground black pepper
- Natural yogurt, to serve
For The Bulgur Wheat Salad:
- 190g/ 63⁄4oz/ 11⁄2 cups bulgur wheat
- 100g/ 31⁄2oz/ 1 cup sun-dried tomatoes, roughly chopped
- 1⁄2 red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 handful dill leaves, finely chopped, plus extra sprigs to serve
- 1 large handful parsley leaves, finely chopped
- juice of 1⁄2 lemon
- 2 tbsp olive oil
What To Do:
- Put the red chilli and garlic in a mini food processor with a good pinch of salt and grind to a smooth paste. Add the cumin, coriander, cinnamon, and olive oil and blend until lovely and smooth.
- Transfer to a large mixing bowl, add the lamb and mix everything together until all the meat is well coated.
- Cover with cling film and set aside to marinate for 30 minutes, or overnight in the refrigerator if time allows.
- Soak four wooden skewers in water for 30 minutes. This will stop them from burning under the grill later.
- To make the bulgur wheat salad, cook the bulgar wheat in a saucepan of boiling water for 8–10 minutes, or until tender but still with just a little bite.
- Transfer to a sieve, rinse with cold water, and drain, squeezing out any excess water with your hands.
- Tip into a mixing bowl and add the sun-dried tomatoes, onion, red chilli, dill, parsley, lemon juice, and oil and season with a really good pinch of salt and pepper. Toss everything together until the all the ingredients are well combined.
- Preheat the grill to high.
- Divide the lamb into four portions and push onto the four pre-soaked skewers. Place under a hot grill for 3–4 minutes on each side, or until the lamb is golden brown on the outside and pink and juicy in the middle.
- Serve hot with the bulgur salad, a dollop of natural yogurt, an extra grind of pepper, and a scattering of dill sprigs.
Recipe from The Mighty Spice Cookbook by Johngregorysmith.com.