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Moroccan Lamb Kebabs

What's the big idea?

Tasty lamb skewers which are great with couscous and green salad. Because the kebabs are cooked in their own tomato sauce, this recipe needs to be baked in the oven - it is not barbecue-friendly!

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Shopping List

Here's the list of what you need:

  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2lb lamb shoulder, cubed
  • 2 tablespoons olive oil
  • 12 shallots, peeled
  • 12 cherry tomatoes
  • 12 prunes, stoned
  • 12 dried apricots
  • 1 onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 1 x 400g tin chopped tomatoes
  • 1 teaspoon cornflour
  • 2 teaspoons paprika
  • 1½ pints lamb stock
  • Juice and grated zest of 1 lemon
  • 3 tablespoons chopped fresh coriander
You will also need wooden skewers for the kebabs.

What To Do

  • Preheat the oven to 180C/350F/Gas 4
  • Mix together 1 teaspoon of the ground cinnamon, the cumin, ginger, salt and pepper, and rub this mixture into the lamb
  • Heat the olive oil in a large, heavy-based frying pan. Fry the lamb for 2-3 minutes, stirring often, until it begins to brown
  • Thread the lamb cubes onto wooden skewers, alternating the meat with the shallots, cherry tomatoes, prunes and apricots
  • Place the kebabs in a large roasting tin
  • In the frying pan used to fry the lamb, fry the onion and garlic for around 5 minutes
  • Add the tinned tomatoes, cornflour, paprika, the remaining cinnamon and the lamb stock
  • Bring to the boil. Stir in the lemon zest and juice and the coriander
  • Pour this tomato sauce over the lamb kebabs
  • Cover the roasting tin with foil and bake the kebabs for 2 hours until the lamb is tender

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