This recipe is inspired from Turkish food. The spice paste used in lamb cubes can also be used in marinating chicken or fish. I have served with zhoug, it's a Yemeni spicy chutney. The roasted chickpeas are very addictive. Can make a large batch to serve with the drinks as a snack.
Serves 2
Time: 45--60 minutes
500-700 lamb cubes
1 big eggplant cut into rounds, sprinkle some salt and wash after the moisture is released
For the lamb spice paste
1 tbs Hungarian paprika or red Kashmiri chilli powder
1 tsp garlic minced
1 tsp salt
1 tsp coriander powder
2 tsp tomato paste
1/2 tsp black pepper
1 tsb lemon juice
2 tbs olive oil
1/2 tsp cayenne pepper
1 tsp cumin powder
For the chickpeas
1 can or 1 1/2 cup chickpeas
1/2 tsp salt
1/4 tsp black pepper
1 tsp paprika
1 tsp lemon juice
Zhoug ( Yemeni hot green sauce)
1 bunch coriander
2 garlic cloves
2 to 3 green hot chillies
1 tbs lemon juice
3 tbs olive oil
2 tbs parsley chopped
Salt & pepper
For the couscous
1 cup couscous
water
1 tbs butter
Little lemon juice
Method
Mix all the ingredients of the marination and marinate the lamb chops and eggplant rings.Overnight is best but you can marinate for at least 25 minutes.
In the meantime, mix the chickpea ingredients in a baking dish and roast in the preheated oven 200-220'C for 20 -30 minutes till crisp and dry.
As the chickpeas are roasting and the lamb is in marination, prepare the couscous. Cook the couscous according to the packet instructions. Add the butter and lemon juice and give it a stir and keep it warm until serving time.
Now skewer the lamb cubes and eggplants and brush with olive oil. Tip them in the oven at 200' C and grill for10 to 15 minutes or longer if you want well done.
Serve the lamb cubes on the couscous with eggplants and chickpeas and some zhoug, the hot green coriander sauce, it is a Yemeni sauce. This sauce really goes well with the dish.
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