International Cuisine, Lamb, Tunisia



  • 600 gm Lamb steaks
  • 2 tsp Gnd Turmeric
  • 2 tsp Gnd Ginger
  • 2 tsp Gnd Coriander
  • 2 tsp Gnd cumin
  • 1 tsp Garlic salt
  • 1  Bay leaf
  • ¼ tsp Gnd Chilli
  • 100 ml Rice Bran Oil
  • 1½ cups Couscous
  • 2 Tbls Currants



  1. Cut Lamb into 3 cm cubes . Toast spices in a frying pan until fragrant and reserve 1 tablespoon. Stir in Garlic salt and roll meat in spice mixture.
  2. Thread meat evenly onto skewers with a Bay leaf between every second piece of meat. Brush or spray skewers with oil.
  3. Grill or barbecue, turning until cooked. Meanwhile cook Couscous according to packet directions, then stir through Currants.
  4. Serve Lamb skewers with Couscous and a dollop of Yoghurt. Sprinkle reserved tablespoon of spices over the top.