This traditional African dish uses 6 cm cubes of lamb which is thrown into the marinade for 2-3 three days before being threaded into skewers and grilled.

Serves 10 people

3 kilo of lamb, cut in 6 cm cubes

 

Marinade

1/2 kilo Smooth Apricot Jam

200ml Red Wine Vinegar

200ml Vegetable Oil

30 gm Brown Sugar

1 tsp Worcester Sauce

1/2 kilo Sliced Onions

4 Garlic Cloves

4 Bay Leaves

12 Crushed Peppercorns

1 tsp Madras Curry Powder

3 cm Freshly Crushed Ginger

4 tbsp Tomato Sauce

 

Mix all the ingredients together. Marinate the lamb for 2-3 days in this, then grill for 15-20 minutes

TIP: If you are using wooden skewers, soak these overnight in water. This way the skewers will not catch fire and it will be easier getting the meat off.

 

Cous Cous Salad

1/2 kilo Cous Cous

Same quantity by volume of preferred stock

1 Red pepper-diced

1 Yellow pepper-diced

1 Green pepper-diced

1 Courgette-diced

½ tspn Cumin seed

2 Tspn Tumeric powder

1 Lemon juiced

1 Cucumber-Diced

1 Beef tomato-diced

1 Bunch Spring onions-diced

Fresh soft herbs ie mint etc

 

1. Heat a heavy bottomed pan and add the spices allowing then to release their aromas.
2. Add the vegetables and combine, season.
3. Add the stock and bring to the boil. Throw in the cous cous and stir until all the liquid has been absorbed.
4. Place a lid on the top and allow the grains to swell and absorb flavours for about 1 minute.
5. Fork the grains over to separate them replacing  the lid each time to allow them to totally swell up.
6. When fully swollen remove the lid and allow to totally cool before adding the cucumber, tomato and spring onion and mint etc,
7. Serve with a thick yogurt dressing made of  diced red onion, fresh coriander and sweetened with a pinch of sugar.