1.
In a bowl, mix the yogurt and Tandoori Patak’s curry paste. Add the lamb and leek. Mix well, cover, and marinate in the refrigerator for at least 2 hours.
2.
Drain the apricots. Take the lamb out of the refrigerator. On the skewer, prick a piece of lamb, followed by a piece of leek and finally an apricot. Continue until the skewer is almost full. Repeat with the other skewers. Place them on the barbecue for 20 minutes, turning regularly until the lamb is done, (the cooking time may vary according to your preferences). You can also cook your kebabs on a grill or in a preheated oven.
TECHNICAL MOVES
How to cook green vegetables?
3.
Meanwhile, prepare the couscous. In a bowl, cover the couscous with 250 ml of boiling water, let swell for 5 to 10 minutes until all the water is absorbed. Add the cilantro, raisins, watercress, scallions, and mix. Squeeze ½ lemon and add olive oil. Taste and adjust the seasoning if necessary.
4.
Serve the couscous with the hot cooked lamb kebabs.
thank you for continue reading please do not forget to share this article with you friends.
Leave a Comment