- 450g lean lamb cubes
- 2 x 5 ml sp mago chutney for glaze
- 1 x 5 ml sp oil
- 1 red onion, chopped
- 1 courgette cut into small chunks
- 50 g sultanas and 3 chopped tomatoes
- 1 x 15 ml sp medium curry paste
- 300 ml lamb stock
- 100 g cous cous
Thread the meat on to skewers. Cook under a preheated grill for approximately 4-6 minutes each side. Brush the kebabs with the glaze and grill for 1-2 minutes. Turn kebabs and repeat. Meanwhile, for the cous cous, ina saucepan gently fry the onion in the oil for 2-3 minutes. Add the courgette and cook for a further minute. Add sultanas, curry paste and stock. Bring to the boil. Turn off the heat, stir through cous cous and tomatoes. Cover and leave for approximately 5 minutes until all the liquid is absorbed. Serve with grilled pepper, courgette and onion.
Serves 2-4, makes 4 kebabs.
Cheats' tip: try a packet of shop bought flavoured cous cous.
Recipe from Scottish Meat Council
