|
 |
LAMB SKEWERS WITH PEPPERS & WHITE STAR SUPER MAIZE MEAL FRITTERS - Morocco
Serves 6 - 8
| Ingredients |
240 g |
WHITE STAR SUPER MAIZE MEAL (340 ml) |
1 kg |
boned shoulder of lamb, cut into 5 cm cubes |
750 ml |
water |
7 ml |
salt |
75 ml |
smooth cottage cheese |
50 g |
Cooked English spinach, shredded and drained |
3 |
red peppers, seeded and cut into 5 cm cubes |
| Marinade |
45 ml |
olive oil |
30 ml |
lemon juice |
5 ml |
crushed garlic |
20 ml |
paprika |
5 ml |
ground cumin |
5 ml |
ground coriander |
1 ml |
minced red chillies |
1 ml |
caraway seeds |
1 ml |
toasted coriander seeds |
Method
- For marinade: Mix all the ingredients for the marinade together.
- Place the lamb in a glass bowl and cover with marinade. Marinate for 2 hours at room temperature or overnight in the refrigerator.
- Meanwhile, bring the water and salt to the boil in a heavy based saucepan. Stir in the White Star Super Maize Meal until smooth then cover and simmer for 30 minutes. Mix the cottage cheese and spinach well. Drain off any excess fluid in a colander. Cool the porridge slightly and mix well with the cottage cheese and spinach. Divide the mixture into ten and roll into balls.
- Remove the lamb from the marinade and pat dry. Reserve the marinade. Thread with the peppers and fritters onto 8 long skewers.
- Grill over moderate coals or under a preheated oven grill for 10 -15 minutes, or until the meat is medium. Turning frequently and basting with remaining marinade.
- Serve immediately with a chickpea salad.
|
