Ingredients
20 total- 2 tsp apricot jam
- 1 ½ brown onions, ½ roughly chopped into large pieces, 1 finely diced
- 1 tbsp M&S Mild Roasted Curry Powder
- ½ tsp ground turmeric or turmeric
- ¼ tsp ground cumin
- 1 ¼ tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp apple cider vinegar
- 250g M&S Diced Lamb
- 1 tbsp vegetable oil, plus a splash
- 75g M&S Collection Soft Apricots
- 1 tbsp olive oil, plus extra for brushing
- 25g salted butter
- 175g polenta
- 2 M&S Isle of Wight Arlinta Tomatoes, roughly chopped
- 30g flat-leaf parsley ½ finely chopped, ½ leaves picked
- 15g mint, leaves picked
- 1 garlic clove
- 1 tbsp red wine vinegar
- 1 tsp sugar
Method
7 stepsStep 1
In a bowl, mix the apricot jam, the roughly chopped brown onion, the curry powder, half the turmeric, 1 tsp garlic paste, ginger paste and the apple cider vinegar with a pinch of salt until smooth. Add the lamb and a splash of vegetable oil then mix to coat, cover and chill until you're ready to cook.
Step 2
Meanwhile, soak the soft apricots in hot water for 10–12 mins until soft and plump, then drain and set aside.
Step 3
Thread the marinated lamb onto skewers, alternating with the softened apricots and pieces of the chopped onion. Lightly brush with a little olive oil and season with salt and pepper. Heat your griddle pan over a medium-high heat (or prepare a hot barbecue). Cook the skewers for 8–10 mins, turning regularly, until lightly charred and cooked through.
Step 4
While the lamb cooks, bring 500ml water to the boil in a pan over a medium heat. Add a generous pinch of salt and the salted butter, then slowly pour in the polenta, whisking continuously until smooth. Reduce the heat to low and cook gently for 10 mins, stirring regularly, until thick, creamy and silky.
Step 5
At the same time, heat 1 tbsp vegetable oil in a separate pan over a medium heat. Add the finely diced brown onion and cook for 3–4 mins until softened and translucent, then stir in the remaining garlic paste and cook for a further 2 mins. Add the chopped tomatoes and the remaining turmeric, mix well and reduce the heat, allowing the relish to simmer gently until softened and rich. Season to taste, then stir through the chopped parsley.
Step 6
For the salsa verde, place the mint leaves, remaining parsley, garlic, olive oil and red wine vinegar into a pestle and mortar. Crush thoroughly using the pestle until a smooth sauce forms, then season with the sugar and a pinch of salt.
Step 7
Spoon the creamy polenta onto plates, drizzle with a swirl of the salsa verde, then top with the lamb skewers and serve with the warm tomato relish on the side.