Chilli and Cumin Marinated Lamb Recipe

For the marinade:

1. Put all the ingredients in a small food processor and blend to a smooth, wet paste suitable for coating meats and fish. Use immediately or refrigerate for up to a week in a clean sealed jar

For the lamb skewers:

1. Trim off any tough outer membranes from the lamb, then cut each fillet into evenly sized cubes, about 4cm each. Place in a bowl and toss with 4 tablespoons of the Chilli & Cumin Marinade. Cover with clingfilm and leave to marinate in the fridge for at least 4 hours, or preferably overnight
2. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, preheat the grill to medium and place the grill rack at the highest level
3. Cut each palm heart in half, then thread them on to metal skewers, alternating with the marinated lamb pieces. Season lightly with salt and pepper, then cook for 8–10 minutes, turning the skewers a few times, until evenly browned. The lamb is best cooked medium rare, and it should feel slightly springy when pressed. Remove the skewers and brush with the remaining marinade. Rest for 5–10 minutes before serving.

Taken from Cabana: The Cookbook by David Ponte, Lizzy Barber and Jamie Barber (Quadrille; £20)

Ingredients

• 600g lamb fillet
• 6 tbsp chilli and cumin marinade
• 400g tinned palm hearts, drained
• sea salt and freshly ground black pepper

For the chilli and cumin marinade (makes about 175ml):

• 70g red chillies (preferably Malagueta), deseeded and roughly chopped
• 5–6 garlic cloves, roughly chopped
• 3 tbsp mirin (Japanese sweetened rice wine)
• 2 tbsp red wine vinegar
• 2 tsp sea salt
• 1 heaped tsp toasted cumin seeds
• ½ tsp dried oregano
• 60ml light olive or sunflower oil