Skewered Lamb
Ingredients
- 1 lb lamb fillet cut into 2.5 cm (1 inch) cubes
- 1/4 teaspoon crushed black peppercorns
- salt
- 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
Instructions
- 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.
- Meanwhile make the sauce. Fry the chopped onion in the olive oil for 3 minutes.
- Add the strained marinade and the saffron and bubble briskly for 1 minute.
- 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.
- 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.
Calories: 492 kcal
Carbohydrates: 8 g
Protein: 19 g
Fat: 40g
Saturated Fat: 16 g
Cholesterol: 133 mg
Sodium: 79 mg
Potassium: 376 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 88 IU
Vitamin C: 8 mg
Calcium: 57 mg
Iron: 2 mg