The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Cumin lamb skewers with preserved chillies


You'll need

½ onion, coarsely chopped 2 garlic cloves, coarsely chopped 50 ml vegetable oil, plus extra for drizzling 60 ml (¼ cup) pomegranate juice (see note) 1 tsp dried chilli flakes 3 tsp ground cumin 1 kg boneless lamb leg, trimmed, cut into 2cm cubes To serve: thick plain yoghurt   Preserved chillies 4 long red chillies, coarsely chopped 2 garlic cloves, coarsely chopped 30 gm sea salt flakes   Pickled cucumber 90 ml rice vinegar 30 ml Shaoxing wine 1 tbsp caster sugar 1 telegraph cucumber, halved lengthways, seeds removed, shredded lengthways into strips   Spring onion flatbread 300 gm (2 cups) plain flour 3 spring onions, thinly sliced For greasing: vegetable oil

Method

  • 01
  • For preserved chillies, process chilli, garlic and salt in a food processor until coarsely chopped, transfer to a container, cover and stand at room temperature for 2 days, then refrigerate until required.
  • 02
  • Meanwhile, process onion and garlic in a small food processor until finely chopped, add oil and process to a paste. Add pomegranate juice, chilli and 2 tsp ground cumin, season to taste with salt and process to combine. Combine in a large bowl with lamb, stir to coat well and refrigerate to marinate (overnight).
  • 03
  • For pickled cucumber, stir vinegar, wine and sugar in a bowl to dissolve sugar, add cucumber, toss to combine and refrigerate to lightly pickle (2-3 hours).
  • 04
  • Meanwhile, for spring onion flatbread, combine flour, ½ tsp salt and 180ml water in a bowl, stir until smooth and combined, cover and stand to rest (1 hour). Halve dough, then roll out each piece on a lightly oiled surface to a 5mm-thick rectangle and scatter over the spring onion. Roll each into a long cylinder, then slice into 5 pieces. Roll out each piece to a rough 5mm-thick round and store on a piece of lightly oiled baking paper until required. Preheat the flat grill of a barbecue or a frying pan to medium-high heat. Drizzle with a little oil then cook in batches until bread puffs (1-2 minutes), turn and cook until lightly browned (1-2 minutes). Keep warm.
  • 05
  • Preheat a barbecue or char-grill pan to high heat. Thread lamb pieces onto metal skewers (leave a little space in between so lamb can brown) and barbecue, turning occasionally, until browned and cooked to your liking (3-4 minutes for medium).
  • 06
  • Combine remaining cumin with 1 tbsp sea salt flakes, scatter over lamb skewers and serve with preserved chillies, pickled cucumber, spring onion flatbread and yoghurt.
Note For pomegranate juice, remove seeds from pomegranate with a spoon, process in a food processor, then strain through a sieve. If pomegranates are unavailable, substitute shop-bought unsweetened pomegranate juice or lemon juice.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

Lamb skewers spiced with cumin and chilli are commonly served by the Uyghur people of China's Xinjiang province, where they're often accompanied by lightly pickled cucumber and very sour yoghurt. Our version gets extra heat from preserved chillies - inspired by a similar accompaniment served at Neil Perry's Spice Temple. You'll need to begin this recipe 2 days ahead.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Fruity young grenache rosé.

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×