Moroccan spiced lamb kebabs with a saffron aoili
By Paul Rankin
Spring is the best time of year to eat shoulder of lamb. It can be roasted
whole, boned, or chopped. Al should be beautiful y tender, and al suit
this spicy treatment.
Ingredients
• 1½ lb. (750 grams) shoulder of Irish lamb, boneless
For the spice marinade:
• ¼ tsp. garlic powder
For the aoili:
• ½ tbsp. cumin
• ½ cup (125 ml)
• ¼ tbsp. ground coriander seed
chicken stock
• ½ tbsp. oregano
• ½ tsp. saffron threads
• ½ tbsp. harissa (or ¼ tbsp. chili powder)
• ½ tsp. salt
• ½ tbsp. freshly ground black pepper
• 2 egg yolks
• 1 slice white bread, crusts removed, then diced
• 2/3 cup (150 ml) natural yogurt
• 3 tsp. garlic, finely sliced
• 4 bamboo skewers, soaked in cold water for ½ hour
• 1 tsp. harissa
• Salt
• 12/3 cups (400 ml) light olive oil
• 1 tbsp. chopped parsley
• 1 tbsp. chopped mint
• Lemon wedges
1. Place the chicken stock in a small saucepan. 2. Add the
saffron threads and the salt. 3. Boil until well reduced, and
1. Trim the lamb of excess fat, and cut into 1-inch cubes.
about 5 tbsp. of the liquid remains. 4. Pour the liquid into a
2. Mix the spices with the yogurt, and toss with the lamb
food processor, making sure that you get all the saffron from the
pieces. 3. Allow to marinate for at least 1 hour, but preferably
pan. 5. Add the yolks, bread, garlic, and harissa. 6. With the food
for 4 to 6 hours or overnight. 4. Preheat your grill or barbecue to
processor running, slowly add the oil in a steady stream. Taste
high. 5. Thread the pieces of meat onto the bamboo skewers,
for seasoning.
and season with salt. 6. Place under the grill or on the barbeque
and cook until they are well browned and crusted, turning them
occasionally. Serve immediately sprinkled with herbs and a
dollop of aoili, garnished with a lemon wedge.
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