Skewered lamb recipe
information
Preparation time: 20 minutes, plus marinating.
Cooking time: 10 minutes.
Calories: 347 per portion
ingredients
450 g (1 lb) lamb fillet, cut into 2.5 cm (1 inch) cubes
1/4 teaspoon crushed black peppercorns
salt
150 ml (1/4 pint) dry white wine
coarsely grated rind of 1/2 orange
pinch of ground cinnamon
1 small onion, thinly sliced
1/4 teaspoon crushed black peppercorns
salt
150 ml (1/4 pint) dry white wine
coarsely grated rind of 1/2 orange
pinch of ground cinnamon
1 small onion, thinly sliced
For the sauce
1 small onion, finely chopped
1 tablespoon olive oil
pinch of saffron strands
1 egg yolk
2 tablespoons natural low-fat yogurt
juice of 1/2 orange
1 teaspoon cornflour
artificial liquid sweetener, to taste
1 tablespoon olive oil
pinch of saffron strands
1 egg yolk
2 tablespoons natural low-fat yogurt
juice of 1/2 orange
1 teaspoon cornflour
artificial liquid sweetener, to taste
method
1. Put the cubed lamb into a shallow dish with the peppercorns, salt, white wine, orange rind, cinnamon and sliced onion. Cover and thill for 2 hours. Drain the meat, reserving the marinade and thread on to skewers. Grill the kebabs under a preheated grill 4-5 minutes each side.
2. Meanwhile make the sauce. Fry the chopped onion in the olive oil for 3 minutes.
3. Add the strained marinade and the saffron and bubble briskly for 1 minute.
4. Blend the egg yolk with the yogurt, orange juice and cornflour; add to the sauce and stir over a gentle heat until lightly thickened. Add a little artificial sweetener if necessary.
5. Serve the cooked kebabs accompanied by the sauce.
Saffron comes from the dried flower pistils of a variety of crocus. It takes about 60,000 of the pistils to produce 450 g (1 lb) of saffron.
2. Meanwhile make the sauce. Fry the chopped onion in the olive oil for 3 minutes.
3. Add the strained marinade and the saffron and bubble briskly for 1 minute.
4. Blend the egg yolk with the yogurt, orange juice and cornflour; add to the sauce and stir over a gentle heat until lightly thickened. Add a little artificial sweetener if necessary.
5. Serve the cooked kebabs accompanied by the sauce.
Saffron comes from the dried flower pistils of a variety of crocus. It takes about 60,000 of the pistils to produce 450 g (1 lb) of saffron.
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