Local, pastured lamb is ground with cinnamon, coriander, cumin and mint before being skewered, seared and flash-roasted with fiery harissa..
For the Harissa
8-10 dried red chili peppers such as arbol (hot) or ancho (mild)
2 cloves garlic, peeled
1/2 teaspoon sea salt
2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon cumin seeds
Split the chilies and remove the stems and seeds. Toast briefly in a dry skillet then set aside to cool. Toast the whole spices until fragrant, then pour into the bowl of a food processor. Add chilies, garlic and oil and pulse into a thick paste. Adjust consistency with water and store in the refrigerator for up to one month.
(the following are adapted from recipes by Claudia Roden)
For the Couscous
Pour 1 cup couscous into an oven dish. Gradually pour in 1 cup warm salted water and allow to stand 10 minutes. Mix in 1 tablespoon olive oil, then rub the grains between your hands to break up any lumps. Place the dish into a 400 degree oven until steaming hot (about 15-20 minutes). Stir in 1/2 cup hot vegetable stock, then toss with additional olive oil, chopped parsley and mint. Add a little salt if you think it needs it.
For the Lamb
1/2 pound freshly-ground lamb, about 75% lean
1/3 small onion, grated
1/2 teaspoon freshly-grated ginger
1/4 teaspoon paprika
1/4 teaspoon cumin, toasted and ground
1/4 teaspoon ground cinnamon
small handful fresh coriander leaves, chopped
sea salt and freshly-ground black pepper
Mix all ingredients together in a bowl. Roll seasoned lamb into large balls, then thread onto skewers. Press lamb into something resembling a short, thick cigar. Allow to stand 20 minutes, then sear over medium-high heat until well-browned and a crispy outer crust has formed. Paint the kebabs with harissa, then flash in a 400 degree oven until pink on the inside, about 10 minutes.
To serve family-style, place a bowl of vegetable broth in the center of a serving dish and spoon couscous around the perimeter. Drizzle the couscous with a little oil and/or broth to keep it moist, then arrange lamb kebabs over the top. Offer a pinch pot of ground cumin on the side.
This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!