Moroccan seared lamb kebabs with coriander sauce
( SERVES 6 )
31/10/2005
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Ingredients
(You can click on ingredients to see more related recipes)
| 600 g | Lamb rumps |
| 1 tsp | Ground paprika |
| 1 tsp | Cumin |
| 1 tsp | Coriander |
| 3 | Garlic cloves, crushed |
| 2 tbsp | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 1 tbsp | Fresh mint, to garnish |
Directions
- Cut lamb into 1cm wide strips and place in a in a non-metallic dish. Combine marinade ingredients and pour over lamb.
- Mix well, cover, refrigerate and leave to marinate for at least two hours, or preferably overnight.
- Bring to room temperature before cooking. Preheat a grill.
- Thread lamb strips onto skewers and cook under the grill for 2-3 minutes on each side, turning once.
- Serve garnished with chopped fresh mint and with coriander sauce on the side to dip.
Wine Match
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