A recipe for Iftar: Spiced sumac Welsh lamb kebabs with cauliflower couscous

Name: A recipe for Iftar: Spiced sumac Welsh lamb kebabs with cauliflower couscous
Prep time: 30m
Cook time: 15m
Yield: 4
Cuisine: International

A complete Ramadan meal prepared with marinated lamb, vegetables and couscous

Elwen Roberts, Special to Gulf News

Cuisine:International

Cook time:15m

Prep time:30m

Servings:4

800 gms boneless Welsh Lamb neck, cut into chunks

For the marinade:

3 tbsp sumac powder

2 tbsp oil

1 lemon, rind

½ lemon, juice

Seasoning - salt, pepper as per taste

For the couscous:

1 head of cauliflower (thick stalks removed), pulse in processor or grate on coarse grater

Dash of oil

1 or 2 pomegranates seeds

A handful of mint leaves, chopped

8 dried apricots, diced

6 dates, stoned and chopped

Small bunch of spring onions, sliced

1 lime, rind and juice

Pomegranate molasses to finish

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Ingredient Substitution Guide

1. Mix all the ingredients - sumac powder, oil, lemon rind, lemon juice, for the marinade and add to the lamb. Leave to marinate for at least 30 minutes.

2. Thread the lamb chunks onto pre-soaked wooden skewers. Cook under a hot grill, barbecue or griddle pan for approximately 10 minutes, turning and basting with the marinade.

3. To make the couscous, fry the cauliflower crumbs in hot oil for 5 to 6 minutes. Allow it to cool down. Then mix with the other ingredients - apricots, dates, mint, spring onions, lime, pomegranate and salt to taste. Serve with the kebabs and drizzle with pomegranate molasses.

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Elwen Roberts

Wales-based recipe developer Elwen Roberts trains teachers and develops educational resources to help children understand the origin of food.