Culinary Columnist and Executive Chef, Paul Watters adds another delicious dish to Ravish’s Autumn Recipe Collection.
Today we have Spiced lamb skewers on a bed of chickpeas, accompanied with curry-coated cauliflower and a pomegranate drizzle. Simply Delicious…
For the Spiced lamb skewers
300g lean minced lamb
2 eggs
1/2 teaspoon of cumin
1/2 teaspoon of curry powder
1/2 teaspoon of garlic powder
1/2 teaspoon of ras el hanout
1/2 teaspoon of bahatat
1/2 teaspoon of dried ginger
1/2 bunch of fresh coriander (chopped)
1 cup of fine breadcrumbs
Salt and pepper
Mix all the ingredients in a large bowl and refrigerate for two hours before cooking. It’s that simple…
For the Chickpeas
2 Cans of chickpeas (drained and rinsed)
2 tablespoons of rapeseed oil
2 red onions (peeled and Sliced fine)
For the Cauliflower
1/2 head of cauliflower (cut into florets)
1 tablespoon of curry powder
1 teaspoon of turmeric
A drizzle of rapeseed oil
Mix all the ingredients in a large bowl…
The Garnish
1 cup of pomegranate seeds
1/2 bunch of picked Corriander
The Method
Firstly, preheat the oven to 180 degrees 350 Fahrenheit.
Soak the skewers in warm water and remove the minced lamb from the fridge. Shape the skewers with your hands according to the size of the skewers, further mould them onto the skewers, and repeat.
Next, you will want to place the cauliflower onto a roasting tray and cook for fifteen minutes.
Bring two frying pans to a medium heat, add a little oil over the top of the skewers and massage them. Add to the pan and cook for approximately eight minutes on each side. Once you have cooked them on one side, it’s time to add a little oil to the other pan. Add in the onions and cook for about three minutes, before adding the chickpea and reduce the heat by half. Cook for a further four minutes.
Check the Cauliflower in the oven; the texture should be firm but undercooked. Remove from the oven and place to the Side. By this stage, the Skewers will be ready, and you are ready to serve.
Gather a large plate and place the chickpeas in the middle, place the cauliflower around the plate and add the skewers on top, sprinkling a little pomegranate and fresh Corriander.
Finally, you will want to drizzle a small amount of pomegranate syrup over the top.
Serve & Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
