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- 900g lamb neck fillet, cut into 1cm discs
- 1 small red onion, cut into 6-8 wedges and separated into slivers
- 200g dried apricots
For the marinade
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 4 cardamom pods
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 3 bay leaves, chopped
- 1 tsp salt
- 2 garlic cloves, crushed
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 5 tbsp apricot jam
- 5 tbsp red wine vinegar
- First make the marinade: set a small saucepan over a medium heat, then add the cumin and coriander seeds and cardamom pods. Toast for a couple of minutes, stirring, until they smell fragrant, then tip into a pestle and mortar and roughly grind.
- Pour the oil into the pan, add the chopped onion, bay leaves and salt and cook very gently for 15-20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a bowl and set aside to cool completely.
- Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and keep in the fridge for 24 hours if you have time – longer wouldn’t hurt at all (see Genevieve’s know-how).
- When you’re ready to cook, fire up your barbecue ready for direct grilling but, as always, leave a good area of the grill surface with no coals under so you can slide the skewers off the direct heat if they’re cooking too fast.
- Thread the lamb pieces onto skewers, alternating with the slivers of onion and apricots. Lay the skewers on the grill bars over the hot coals and cook for 2-3 minutes on each side – so around 8-12 minutes in total – until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill.