MIDDLE EASTERN LAMB WITH BRINJALS AND SWEET POTATOES
Serves 6
Lamb
6 cardamom pods
2 whole cloves
5ml coriander seeds
5ml cumin seeds
5ml ground cinnamon
10ml chopped garlic
60ml olive oil
grated rind and juice of 1 large lime or lemon
salt and black pepper
1.5kg deboned leg of lamb
Vegetables
300g baby brinjals, halved
3 orange sweet potatoes, peeled and cubed
45ml olive oil
salt and pepper
Spiced yoghurt
250ml Greek yoghurt
15ml lemon juice
10-15ml harissa paste
salt and pepper
LAMB: Toast the whole spices in a non-stick frying pan until fragrant. Remove and crush with a pestle and mortar. Discard the cardamom husks.
Combine with the ground cinnamon, garlic, olive oil, lime rind and juice and seasoning. Rub this into the meat and leave to marinate for a few hours or overnight.
Bring to room temperature, then roast at 180°C for 45-50 minutes or until done to your liking.
VEGETABLES: Put the brinjals and sweet potatoes in a roasting pan. Drizzle generously with oil and season.
Roast at the same time as the meat until the vegetables are soft.
Serve the vegetables, topped with the sliced meat and pour over the spiced yoghurt.
SPICED YOGHURT: Combine all the ingredients and mix them well.
MOROCCAN LAMB WITH JEWELLED COUSCOUS
Serves 6-8
Lamb
45ml olive oil
2kg leg of lamb
30ml Moroccan spice
2 red onions, peeled and cut into wedges
3 carrots, peeled and sliced into 1cm thick rings
2 stalks of celery, sliced
15ml chopped garlic
1 litre of chicken stock
125ml dried apricots, halved if large
100g blanched almonds, toasted
125ml pomegranate rubies
Couscous
30ml olive oil
1 red onion, finely chopped
5ml chopped garlic
5ml ground cinnamon
375ml couscous
375ml boiling water
salt and pepper
125ml pomegranate rubies
60ml chopped coriander
LAMB: Heat the oil in a large frying pan and brown the meat all over. Remove and rub in the Moroccan spice. Place in a roasting pan.
Add the onions, carrots, celery and garlic to the frying pan and fry over a medium heat for 5 minutes. Add to the meat in the roasting pan. Pour over the stock. Seal tightly with foil and roast at 160°C for 4 hours.
Remove the meat – it should be very soft and falling apart. Break it into small pieces. Discard the bone.
Return the meat to the roasting pan with the apricots, almonds and pomegranate rubies. Heat through and serve with the couscous.
COUSCOUS: Heat the oil in a pot and fry the onion and garlic over a gentle heat until soft. Add the cinnamon and cook for a few seconds.
Add the couscous and stir to coat with the mixture. Remove from the heat and pour over the boiling water.
Cover the pot with a lid and set aside for 5 minutes. Fluff with a fork.
Season well and stir in the pomegranate rubies and coriander.
THAI MARINATED LAMB WITH ROASTED VEGETABLES
Serves 6-8
Marinade
45ml Thai red curry paste
50ml olive oil
30ml brown sugar
125ml chopped basil leaves
2kg leg of lamb
Vegetables
450g baby carrots
300g baby beetroot, boiled until soft
3 red onions, cut into wedges
1 whole bulb of garlic, halved
extra olive oil
Combine the curry paste, olive oil, sugar and basil and mix well. Cut slits in the surface of the meat and rub in the marinade. Set aside in the fridge for 2-3 hours.
Place the meat on a rack over an oven roasting pan. Cover with foil and roast at 180°C for an hour.
Remove the foil. Lift up the meat and place the vegetables in the pan.
Drizzle with a little olive oil. Put the meat on the rack back in the pan. Return to the oven and roast for 30-40 minutes or until the vegetables are soft and the meat is cooked to your preference.
Remove the meat, cover with foil and rest for 10 minutes before carving. Serve with the vegetables.
GREEK LAMB AND HALOUMI KEBABS
Serves 6
800g deboned leg of lamb cut into 2.5cm cubes
200g haloumi cheese, cut into 2.5cm pieces
1-2 red onions, cut into wedges
50ml chopped oreganum
5ml chopped garlic
5ml grated lemon rind
50ml lemon juice
50ml olive oil
salt and pepper
soaked wooden skewers
pita breads for serving
hummus for serving
Combine the lamb and cheese with the ingredients up to the wooden skewers and marinate for 3-4 hours or overnight.
Thread the meat, cheese and onions on to the skewers and cook on a griddle pan or over a braai until the meat is cooked to your liking.
Baste frequently with the remaining marinade.
Serve with warm pita breads and hummus for dipping. - The Star