The Saturday Show

Lamb skewers with fig relish and cauliflower cous cous

/ 9 April 2016

Ingredients:

450g/1lb lamb neck fillets or shoulder, cut into 2.5cm/1 inch cubes
1 small onion, peeled and finely chopped
30ml/2tbsp freshly chopped flat-leaf parsley
30ml/2tsp freshly chopped coriander
1 garlic clove, peeled and finely chopped
Salt and freshly milled black pepper
10ml/2tsp ground paprika
5ml/1tsp ground cumin
15ml/1tbsp distilled or white wine vinegar
10ml/2tsp rapeseed or olive oil

For the Fig Relish:

100g/4oz prepared pomegranate seeds
50g/2oz dried figs, finely chopped
1 small handful freshly chopped mint
5ml/1tsp pomegranate molasses (available in the world food aisle of large supermarkets)
20ml/4tsp rapeseed or olive oil
1.25ml/¼tsp ground cumin


For the Cauliflower Couscous:

1 medium cauliflower, outer leaves removed (florets should weigh 350g/12oz) and roughly chopped
30ml/2tbsp rapeseed or olive oil
1 small red onion, peeled and cut into small wedges
15ml/1tbsp fresh lemon juice
Salt and freshly milled black pepper
30ml/2tbsp freshly chopped flat-leaf parsley
30ml/2tbsp freshly chopped mint


Method:

1. 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.
2. To prepare the fig relish; in a medium-sized bowl mix all the ingredients and set aside.
3. To prepare the cauliflower `couscous’; put the cauliflower florets in a food processor and `pulse’ until the mixture resembles couscous or small grains.
4. 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.
5. 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.
6. Remove the pan from the heat and add the lemon juice, seasoning and herbs.
7. Spoon the cauliflower couscous onto a large plate or platter, position the skewers on top and serve with the fig relish.