Title: Moroccan Qudban
Categories: Ethnic Meat
Yield: 3 Servings

1	tb	Cayenne
1	ts	Cumin; or more to taste
1/2	ts	Turmeric
1/4	ts	Bay leaf; crushed
1/2	ts	Dried oregano
		Ground caraway
1	tb	Lemon juice
2	tb	Olive oil
1/2		Onion; diced
2	cl	Garlic; minced
1	lb	Lamb; boneless, cut into
		. 1/4-inch pieces
2	tb	Butter; melted
		Salt to taste

1. Mix cayenne, 1 teaspoon cumin, turmeric, crushed bay leaf, oregano, dash ground caraway, lemon juice, olive oil, diced onion and minced garlic.

2. Rub lamb with mixture, cover and marinate 1 hour on counter or up to 24 hours in refrigerator.

3. When barbecue is hot, thread meat on skewers and grill 5 minutes. Turn skewers over and brush with melted butter. Grill 5 minutes longer. Brush with butter and sprinkle with salt and more cumin to taste.

Makes 2 to 3 servings.

** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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