Mint never fails to give a little punch where it's needed most. This is a quick meal to prepare; the simplicity of it works quite well, as there aren't too many ingredients to confuse the palate.
The clean taste of yellow peppers, earthy mushrooms and the minted lamb go beautifully with the creamy chive mash. Again, use simple veggies, to compliment the meal.
Ingredients:
Lamb (cut to bit size chunks)
X1 Yellow pepper
A few small button mushrooms (remove stem and keep aside)
A few potatoes
A handful of chives
Dash of milk
Salt & Pepper for seasoning
Nob of butter
Veggies of your choice
Sauce/Marinade:
Dash of red wine
Handful of mint
Ground coriander
Dash of a sauce of your choice (I used peri-peri sauce, you can use tomato, HP, Chutney etc)
A few garlic cloves
Place all sauce ingredients in a blender and blend until smooth, add lamb chunks and leave for an hour or so.
Boil peeled potatoes and chop chives finely, set aside. Quarter Yellow pepper and clean out whites, cut again so as to get 8 squares. Decapitate mushrooms, leaving 'stems' aside. With clean hands, place onto the kebab stick the lamb, yellow pepper and mushroom cap, repeat this sequence until finished.
Depending on your time constraints, choose a method of cooking. I always have time, so I like to slow cook most things (for tender purposes) and then grill them on a very high heat to finish. Refer to my 'Stuffed chicken' recipe. These are great on an open braai/BBQ/grill - don’t over cook as lamb must still be pink inside (personal preference).
Once you potatoes are done, strain, mash and season. Add chopped chives a dash of warm milk and butter. Mix and set aside. Pop mushroom stems in the micro for a minute and chop finely, add to mash (optional of course).
When lamb is cooked, grill quickly to finish and add remaining juices to a pan and cook on a very high heat to thicken add more wine and let reduce. On top of mash place kebab and drizzle sauce over the top, plate veggies and serve.
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