Components
For the kebabs
- 100 g lean diced lamb
- 10 g curry paste, (I utilized Pataks Tikka Massala paste)
- pinch each of ground corriander and ground cumin
- 25 g dried dates
For the Cous cous
- 40 g dry cous cous
- 80 g courgette, diced
- 80 g red pepper, diced
- 80 g mushrooms, diced
- 25 g red onion, diced
- cucumber raita to serve
Method
- STEP 1
Heat the oven to 180 C. Location vegetables in a roasting pan and location in the oven till soft, approx 15-20 minutes.
- ACTION 2
Meanwhile, place the lamb, curry paste and spices in a food mill and blitz until minced and well mixed. With your hands roll the mince into 2 sausage shapes and place in fridge for 10 minutes to chill.
- STEP 3
Get rid of the kebabs from the fridge and grill on a medium heat (approx 180 C) with the dates for 3-4 minutes on either side.
- ACTION 4
On the other hand pour 50 ml water over the couscous and stir. After 10 minutes mix in the roast vegetables. Serve with a dollop of cucumber raita and ENJOY!