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Skewered lamb marinated with spices, herbed couscous

MAINS, Lamb

Leg of lamb cubes marinated in a mixture of curry, cumin, five spice and coriander served on a green herbed couscous and diced Italian tomatoes.

Note

Cook your skewers on the BBQ and marinate lamb cubes overnight for extra flavor.

Ingredients

Recipe for 4 persons

For the lamb skewers

600 Gr

Lamb shoulder

2.50 Ml

Curry powder

2.50 Ml

Chinese five spices powder

2.50 Ml

Ground coriander

2.50 Ml

Cumin powder

For the herbed couscous

250 Ml

Couscous

250 Ml

Water

4 Sprig(s)

Mint

12 Sprig(s)

Fresh cilantro

12 Sprig(s)

Parsley

For the tomato concassé

4 Unit(s)

Italian tomatoes

1 Unit(s)

Shallot

30 Ml

White balsamic vinegar

Preparation time: 30 min

Preheat your Four at 400 °F

General preparation

Take off all the herbs' leaves from the stem. Finely chop the shallot. Dice the Italian tomatoes. Mix the tomatoes with the shallot, balsamic vinegar, a drizzle of olive oil and season with salt and pepper.
Lamb skewers preparation

Marinate the lamb cubes 10-15 minutes in a mixture made with all the spices mixed with a drizzle of olive oil and season with salt and pepper. Thread the lamb cubes on skewers and sear them in a pan with a drizzle of vegetable oil, 2 minutes on each side over medium heat.
Herbed couscous preparation

Boil water and immerse the herbs for 3 minutes before mixing them. Season with salt and pepper and pour the green water over the couscous. Cover and let stand 10 minutes before fluffing the couscous with a fork.
To serve

In a plate, serve the herbed couscous using a ring mold, add a lamb skewer on top and garnish with diced tomatoes.