Having grown up in the Middle East my palate really enjoys the lamb, spices, almonds & apricot combo. It’s a winning combination. But let’s not let my nostalgia be a reason to appreciate this meal…here are wise words from ” The Flavour Thesaurus” :
Lamb and apricot both have an affinity with sweet spices, and while the sharpness of apricot cuts through the lamb’s fattiness, the intens sweetness of the dried apricot throws the lamb, spices and almonds, all very sweet themselves, into a far more savoury light, making the meat taste meatier! The end result will be neither too cloy nor to fruity!
The inspiration and the short cut for this recipe comes from the HP sauce cookery book. I know! slightly less exotic but think of all relevant spices that have been used to make a brown/ HP sauce.
You can enjoy this dish with green salad or potatoes, rice, couscous, pitta bread, Naan.
(Makes 4 large kebabs)
- 2 tbs HP/ Brown sauce
- 2 tbs wholegrain mustard
- 1 tsp medium curry paste – ( I used curry powder)
- 1 tbs runny honey
- 2 tbs lemon juice
- 1 teaspoon fresh thyme leaves
- 500g lamb neck fillet – ( I used lamb leg instead)
- freshly milled black pepper
- 24 ready to eat apricots
- 4 bamboo skewers soaked in water to stop them from burning
- In a bowl mix together the HP / brown sauce, mustard, curry paste, honey, lemon juice and thyme.
- Cut the lamb into 1cm thick discs. Season them with plenty of black pepper and toss them into the bowl of marinade. Leave for 1 hour. (You can do this step the night before)
- Thread the lamb and apricot alternately on the skewers and then pop them under a hot grill or on a bbq, brushing with any remaining sauce for 8-10 mins until cooked to your liking.
- Scatter with flaked almonds, brush with a orange tint oil such as (rapeseed oil).
Thanks for looking and come back soon!