Serves 4-5
Ingredients
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500 grams boneless lean lamb
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1 medium-sized onion, peeled and roughly chopped
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3-4 teaspoons minced garlic
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3 tablespoons oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon paprika
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½ teaspoon ground cinnamon
Method
Put the onion, garlic and oil in a food processor and process until well blended. Pulse in the cumin, coriander, paprika and cinnamon, adding a good seasoning of salt. Alternatively grate the onion and mix with the ingredients.
Cut the lamb into 1.5-2cm size pieces and place in a shallow dish. Pour the onion mixture over the lamb and toss to coat. Cover and refrigerate for 30 minutes or up to overnight.
Heat the barbeque hot plate to high and brush liberally with oil.
Drain any gathering liquid from the lamb. Pile the pieces onto the hot, hot plate. Toss so the lamb browns quickly on all sides but remains pink and juicy on the inside.
Stuff pieces into warmed pita pockets with lettuce greens and top with cumin-spiked coleslaw. Yoghurt can be served on the side if wished.
Allyson’s Tip
If refrigerating overnight, ensure the lamb is well covered as the onion has a tendency to permeate its way into other, more delicate foods like dairy or fruit.
Variations
This recipe works equally well with beef.
This recipe is from Allyson’s new recipe book:
Cook, by Allyson Gofton.