Lamb with Cumin and Chilli

Serves 6-8

Cooking Time Prep time 20 mins cook time 20mins

½  Onion, coarsely chopped

2 ClovesGarlic, coarsely chopped

50 ml   Vegetable Oil, plus extra for drizzling

60 ml  Pomegranate Juice

1 tsp.   Dried Chilli Flakes

4 tsp.   Cumin

1 tsp.Salt

1 kg  Boneless lamb Leg, trimmed, cut into 2cm cubes

To serve:

Thick plain yoghurt

Flat bread

Handful watercress and mint

Combine the Spices, Lamb, Olive Oil and Pomegranate Juice in a bowl and allow to marinate for a couple of hours or overnight.

Thread the meat onto skewers.

Grill the skewers turning occasionally, until almost cooked through (5-7 minutes). Keep warm.

Drizzle the flat bread with olive oil and heat on the grill.

Smear some yoghurt on the flat bread, then place a skewer of the lamb on the bread.

Remove the metal skewers, top with watercress and mint, then fold over.

Serve with Cumin salt and chopped Chilli

Cumin Salt

1 tbsp.Cumin Seeds

2 tbsp.Flaked Salt