Barbecued Lamb - Lahim Mishwi
recipe has been reproduced with the kind permission
in Ham, South West London Samara
Cuisine not only caters for all kinds of occasions,
such as dinner parties, birthday parties, weddings,
hen nights, Christmas parties, office parties, corporate
functions and conferences but also teaches hands on
cookery classes in Lebanese cuisine.
classes are held in our Mediterranean garden, and in
Winter the classes take place in our dining room over
looking the Mediterranean garden, in front of a cosy
class features three different Lebanese recipes, tips
on how to preserve food, best places to shop, how to
choose the ingredients, costs and the amount you need
to prepare for different occasions. You can also join
us, a day before on a shopping trip to the local market
or the Arabic shops to introduce you to many new ingredients,
and how to use them.
cooking session accommodates four people. Everyone prepares
and helps to put together the meal and at the end of
each session we all sit down with a bottle of Lebanese
wine to sample the food.
participants will take home a plate of Lebanese Baklava,
a bag of Lebanese bread, all the recipes they tried
and general cooking tips.
. . like to know more about how to book a cooking class
then visit www.samaracuisine.co.uk
1/2 Kilo lamb cutlet loin or breast
16 baby tomatoes
16 small white onions
2 tbsp sun dried tomato paste
2 tbsp of lemon juice
2 tbsp of olive oil
1 tsp of salt
1 tsp of pepper
1 tsp of paprika
1 tsp of cinnamon
the tomatoes and peel the onions and leave aside.
a bowl, put the lamb cutlets and add all the ingredients
together, mix well and leave to marinate overnight
or for 2 hours before serving.
the lamb cutlets on skewers making sure you put an
onion or a tomato in between the cutlets.
in the oven or on a bed of coal for 10 minutes each
side or until golden.