Lamb Skewers with Fig Relish and Cauliflower Couscous

Name: Lamb Skewers with Fig Relish and Cauliflower Couscous
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 450g lamb neck fillets or shoulder, cut into 2.5cm cubes; 1 small onion, peeled and finely chopped; 2 tablespoons freshly chopped parsley; 2 teaspoons freshly chopped coriander; 1 garlic clove, peeled and finely chopped; 2 teaspoons ground paprika; 1 teaspoon ground cumin; 1 tablespoon distilled or white wine vinegar; 2 teaspoons rapeseed or olive oil; 100g prepared pomegranate seeds; 50g dried figs, finely chopped; 1 small handful freshly chopped mint; 1 teaspoon pomegranate molasses (available in the world food aisle of large supermarkets); 4 teaspoons rapeseed or olive oil; ¼ teaspoon ground cumin; 1 medium cauliflower, outer leaves removed (florets should weigh 350g and roughly chopped; 2 tablespoons rapeseed or olive oil; 1 small red onion, peeled and cut into small wedges; 1 tablespoon fresh lemon juice; 2 tablespoons freshly chopped parsley; 2 tablespoons freshly chopped mint

This Middle-Eastern inspired lamb dish uses cubes of lamb neck fillet or shoulder and is marinated overnight with herbs and spices. The skewers are served with a fig relish made with dried figs, mint and pomegranate seeds and a serving of couscous made with cauliflower - yes, cauliflower! A great entertaining or celebratory dish.

prep time
20 mins

cook time
20 minutes

serves
4 people

Ingredients

450g lamb neck fillets or shoulder, cut into 2.5cm cubes
1 small onion, peeled and finely chopped
2 tablespoons freshly chopped parsley
2 teaspoons freshly chopped coriander
1 garlic clove, peeled and finely chopped
2 teaspoons ground paprika
1 teaspoon ground cumin
1 tablespoon distilled or white wine vinegar
2 teaspoons rapeseed or olive oil
For the Fig Relish:
100g prepared pomegranate seeds
50g dried figs, finely chopped
1 small handful freshly chopped mint
1 teaspoon pomegranate molasses (available in the world food aisle of large supermarkets)
4 teaspoons rapeseed or olive oil
¼ teaspoon ground cumin
For the Cauliflower Couscous:
1 medium cauliflower, outer leaves removed (florets should weigh 350g and roughly chopped
2 tablespoons rapeseed or olive oil
1 small red onion, peeled and cut into small wedges
1 tablespoon fresh lemon juice
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped mint

Method

Put the lamb cubes in a large bowl and add all the onion, herbs, oil, vinegar and seasonings. Mix well, cover and refrigerate for 1 hour, or if time allows, overnight.
To prepare the fig relish; in a medium-sized bowl mix all the ingredients and set aside.
To prepare the cauliflower `couscous’; put the cauliflower florets in a food processor and `pulse’ until the mixture resembles couscous or small grains.
Thread the lamb onto 4-6 metal or wooden skewers (previously soaked in water for 20 minutes). Cook under a preheated, moderate grill for 4-6 minutes on each side.
Meanwhile, prepare the couscous; heat the oil in a large non-stick pan over moderate heat. Add the onions and cook for 2-3 minutes. Add the cauliflower and cook for 6-8 minutes, or until the mixture turns golden brown.
Remove the pan from the heat and add the lemon juice, seasoning and herbs.
Spoon the cauliflower couscous onto a large plate or platter, position the skewers on top and serve with the fig relish.