Lamb Skewers with Tomami Glaze

#1

meat

main course

easy

INGREDIENTS FOR 4 PERSONS

• 400 g lamb fillet
• 15 dried or fresh apricots
• 5 spring onions
• 2 tbsp. Tomato Umami
• 2 tsp. Raz-el-Hanout (Ingo Holland)
• 0,5 tsp. brown sugar
• 1 pinch of chilli
• 0,5 tsp. salt
• soaked wooden skewers
• fresh bay leaves

INSTRUCTIONS

Cut the lamb fillet into cubes (approx. 3.5 cm) and the spring onions to a similar size (see photo). Put the cubes of lamb, apricots, spring onions and bay leaves alternately onto the skewers. Place the finished skewers on the grill or in a grill pan. Prepare the glaze with Tomami Umami, Raz-el-Hanout, sugar, chili and salt. Just before the end of the cooking process, brush the skewers with the Tomami glaze and leave to stand briefly on indirect heat.