Although this recipe is perfect for summer evenings, the combination of chilli and cumin is ideal for warming you up during the winter too!
Chilli & Cumin Marinated Lamb Recipe
Beef is generally preferred over lamb in Brasil, but Chilli & Cumin Lamb has been one of the most popular dishes we’ve served at Cabana. We use lamb fillet because we think it’s the most tender cut, but you could use diced leg or rump if you prefer. The palm hearts bring out the earthiness of the lamb.
- 600g lamb fillet
- 6 tbsp Chilli & Cumin Marinade
- 400g tinned palm hearts, drained
- sea salt and freshly ground black pepper
- 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.
- 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. 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. It works well with sides such as Black Beans (page 81).
Carnival! By David Ponte, Jamie Barber and Lizzy Barber
Published by Quadrille £10
Photography: Martin Poole
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