I bought a small lamb leg, it was too big for the two of us + the three year old so we used it two nights in a row, cooked all the meat at once and kept it in the fridge with the leftover couscous till the next day.
CAJUN LAMB KEBABS
3 tbsp Cajun seasoning
Cut the lamb into chunks. In a bowl mix the Cajun, salt, pepper and olive oil, add in the lamb and toss through. Cook the skewers on a grill over medium heat until cooked to your liking.
Mix 5 tablespoons Greek yogurt, 10 cm cucumber, 1 tsp dill and lemon juice from 1 lemon.
Put on a plate with Lebanese bread, couscous and rocket..
CAJUN LAMB SALAD
I used the left-overs from the day before (lamb and couscous).
-Slice 1/4 pumpkin into small cubes and boil for 7 minutes, then put in a baking tray with red onion and peanuts on top, bake on 180 for 10-15 minutes or till ready!
Slice 4 cm piece of ginger with a grader and add in two tablespoons fish-oil, 50 ml tamarind, 30 ml soy sauce and 1 tablespoon dark-brown sugar.
Slice 5 mushrooms, 10 cm leek, 1 red chilli, and 3 small garlic cloves and place on a pan with sesame oil.
After 2 minutes on the pan add in the ginger mixture, boil for 2 minutes then add to the bowl with the lamb and couscous + the pumpkin mixture.
Mix everything together and add salt and pepper, eat with Lebanese or Naan bread and rocket salad.