I have to admit that the main reason I go on holiday is to eat! I loved visiting Morocco and I had the best time visiting the markets, falling in love with the wonderful array of colours and smells of the spices – cumin, saffron, cinnamon, coriander, the spice mix ras el hanout; the fiery taste of harissa, preserved lemons and the grains – cous cous, semolina and bulgar wheat. Thankfully all of these magical ingredients are now available in our ethnic food stores and many supermarkets.
I have used lamb for this recipe as it is the principal meat of Morocco.
600g of leg of lamb, ask your butcher to trim and dice the meat
For the marinade:
2 tablespoons of harissa paste
A handful of flat leaf parsley
A handful of fresh mint
A handful of fresh coriander
3 cloves of garlic
1 teaspoon of cinnamon
1 lemon roughly chopped with pips removed
You will also need skewers (metal or wooden).
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