LOQMEH (MOUTHFUL,) SPICED LAMB KEBABS

• portioner: SERVES 4

Ingredienser

vegetable oil, for frying

1 large onion, finely chopped

500g minced lamb

2 teaspoons turmeric

2 teaspoons ground cumin

2 teaspoons ground cinnamon

For the yogurt sauce

200g Greek-style yogurt

2 tablespoons ground coriander squeeze of lemon juice

4 tablespoons olive oil sea salt flakes and freshly ground black pepper

For the harissa oil

1 teaspoon rose harissa

1 tablespoon olive oil

To serve

4 tortilla wraps (or more, if desired), each cut into quarters

½ small packet (about 15g) of fresh coriander, roughly chopped

4 spring onions, thinly sliced

Vejledning

Combine all the ingredients for the yogurt sauce in a small bowl, seasoning to your liking, and mix well.

In avery small bowl, dilute the harissa in the olive oil to make the harissa oil. Set aside. To cook the lamb mince, heat a large frying pan over a high heat and drizzle in enough vegetable oil to coat the base of the pan. Fry the onion until golden brown, then add the minced lamb and mix well to break down the meat and combine it with the onion. Add the turmeric, cumin and cinnamon and mix well until the spices evenly coat the meat. Cook for 8-10 minutes until the meat is brown and cooked through, then take the mixture off the heat and set aside. To assemble the kebabs, spoon 1-2 tablespoons of the lamb on to each quarter of tortilla, add a dollop of yogurt, a little drizzle of harissa oil, sprinkle over some fresh coriander and spring onion and serve.