Lamb Kebab Cous-Cous with 7 Vegetables Ragu

As the last recipe of our mini serial, we will be brave to write that you are in for a treat! Just like in previous recipes created by our celebrity chef, Luka Chef, in this one too the name already explains the amount of synergy of tastes and the game of aromas present. Therefore, this one simple barbecue dish can “throw” you from one part of the world to another, with just one bite! To make your trip more simple, and to keep you on track and not get you lost, Kikkoman made it possible. Naturally fermented sauces perfectly combine and fulfill all of these different aromas into one compact dish, pointing out the quality of each ingredient.

Lamb Kebab Cous-Cous with 7 Vegetables Ragu (4 portions)

Ingredients

Ragu:

Kikkoman Soy Sauce Regular (25 ml)
Onion (80 gr)
Soy Butter (20 gr)
Soy oil for frying (10 ml)
Sesame oil (5 ml)
Yellow Pepper (50 gr)
Red Pepper (50 gr)
Fresh soy sprouts ( or marinated) (50 gr)
Zucchini (50 gr)
Aubergine (50 gr)
Enoki Mushrooms (40 gr)
Peeled Tomato( or Tomatino) (350 ml)
Kumin powder (5 gr)

Kebab:

Lamb meat, deboned (900 gr)
Kikkoman Soy Sauce Regular (30 ml)
Sake (20 gr)
Soy oil for frying (20 gr)

Turmeric Powder (5 gr)
Cous-Cous (260 gr)
Fresh Baby Spinach (10 gr)
Turmeric oil (10 gr)
Black sesame (2 gr)
White sesame (2 gr)
Fresh micro herbs (5 gr)
Edible flowers (8 pcs)
Curled Bamboo skewers (8 pcs)

Preparation: Mix Kikkoman soy sauce and Sake. Leave the mixture in room temperature in a glass dish until further use.

Square the lamb meat into 2x2cm cubes. Add Soy-Sake mixture and mash until all the liquids are absorbed and meat becomes sticky. Press the meat into flat-like mass, then put it into ceramic or glass dish, and cover with stretch foil over meat. Press it with hands to remove air under the foil, and then cover the dish and put it in the refrigerator for at least 12 hours or over night.

Wash all vegetables, and drain well. Clean, de-seed and cut the peppers. Cut the bottoms and tops of aubergine and zucchini. Cut all the vegetables into 1,5 x 1,5 cm pieces except onion, which needs to be finely chopped.

Mix together black and white sesame and dry-roast it on medium heated pan for a few minutes until sesame releases its distinctive aroma, but make sure that white sesame did not change its color or darkened (if darkened, it means that the heat is too high and the final effect will be – a bitter taste).

Cool it to room temperature in a dish in which it was roasted, then add sesame in turmeric oil and keep it hermetically closed on room temperature until further use.

Blend peeled tomato in a blender. Boiling-hot water in which you previously boiled turmeric and a few drops of soy sauce only for a few seconds , pour over Cous-Cous. Cover it and set aside on room temperature for about 20 minutes.

Method: In a well heated deeper dish, spray the oil mixture. Add onion and fry it until edges become glass-like, then spray additionally oil mixture and add and stir-fry the rest of the vegetables.

Pour Kikkoman Soy Sauce and stir so that the vegetables absorb the soy sauce, then add blended peeled tomatoes. Boil down while occasionally stirring, to make it a thicker texture, than add a little bit more of soy sauce according to taste. Move aside, until serving.

Depending on what kind of grill you use, grill skewers of lamb meat (like Kebab), all sides evenly. Cover it and set aside until serving time.

In the middle of the preheated plate, place Cous-Cous, make a small whole in the middle, and pour in a ragout of 7 vegetables, then, on top of it, place grilled lamb Kebab in criss-cross setup.