Lamb and ras el hanout kebabs with mint chutney
These little round lamb kebabs owe their exotic flavor to
ras el hanout, a North African spice, which has to be the sexiest the world has
to offer. Its hedonistic qualities are achieved by adding highly perfumed dried
damask rose petals to over ten different spices to make a mix that each vendor
claims for his own. The dried pink rose petals can be found in Moroccan and
Middle Eastern stores.
If using wooden skewers, soak 18 skewers in cold water for
30 minutes. Heat the oil in a frying pan on the stove. Add the onion and garlic
and fry gently for 7 minutes. Stir in the pine nuts. Fry for about 5 minutes
more, or until the mixture is slightly golden, then set aside to cool.
Make the fresh mint chutney. Chop the mint finely by hand or
in a food processor, then add the sugar, lemon juice and grated apple. Stir or
pulse to mix.
Prepare the barbecue. Place the minced lamb in a large bowl
and add the ras el hanout and rose petals, if using. Tip in the cooled onion
mixture and add salt and pepper. Using your hands, mix well, and then form into
18 balls. Drain the skewers and mould a ball on to each one. Once the flames
have died down, rake a few hot coals to one side. Position a lightly oiled
grill rack over the coals to heat.
When the coals are cool, or with a thick coating of ash,
place the kebabs on the grill over the part with the most coals. If it is
easier, cover the barbecue with a lid or tented heavy-duty foil so that the
heat will circulate and they will cook evenly all over. Otherwise, you will
need to stay with them, turning them frequently for about 10 minutes. This
prevents the kebabs from forming a hard crust before the meat is cooked right
through to the centre. Serve with the yogurt, mixed with the rose harissa, if
you like. They can also be wrapped in Middle Eastern flat bread such as lavash
with a green salad and cucumber slices piled in with them.
Serves 4-6
30ml/2 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
35g/1¼ oz/5 tbsp pine nuts
500g/1¼ lb/2½ cups minced (ground) lamb
10ml/2 tsp ras el hanout spice mix
10ml/2 tsp dried pink rose petals (optional)
Salt and ground black pepper
18 short wooden or metal skewers
For the fresh mint chutney
40g/1½ oz/1½ cups fresh mint leaves
10ml/2 tsp sugar
Juice of 2 lemons
2 eating apples, peeled and finely grated
To serve (optional)
150ml/ ¼ pint/ 2/3 cup Greek (US strained plain) yogurt
7.5ml/1½ tsp rose harissa |
