Spiced skewered lamb
Instructions:
- For the seasoning:
- 1 teaspoon ground cumin;
- 1 teaspoon fennel seeds;
- 1 teaspoon dried chilli flakes;
- 1⁄2 teaspoon paprika;
- 1⁄2 teaspoon sea salt;
- 1 teaspoon light soy sauce;
- 1 teaspoon groundnut oil;
- 1 teaspoon Shaohsing rice wine or dry sherry.
- For the orange fennel salad:
- 4 tablespoons olive oil;
- 3 tablespoons orange juice;
- juice of 1⁄2 lime;
- 1 tablespoon light soy sauce;
- 1 teaspoon toasted sesame oil;
- 7 oz mixed washed salad leaves;
- 1 fennel, finely sliced, soaked in cold water for 30 seconds, then drained;
- 2 oranges, peeled and segmented;
- sea salt and ground black pepper.
- Soak 8-10 wooden skewers in water for about 20 minutes.
- Combine all the ingredients for the seasoning in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers.
- Heat a griddle pan over a high heat and add a drizzle of olive oil. Place the skewers in the pan and cook until browned on one side, then turn them over and cook for 1 minute. Take off the heat.
- To make the dressing for the salad, put the olive oil, orange juice, lime juice, soy sauce, sesame oil, salt and pepper into a bowl and mix well. Put the salad leaves into another bowl and top with the fennel, then add the orange segments and drizzle the dressing over the salad.
- To serve, divide the salad between two plates and then place the skewers of lamb on top.