Cut the lamb into 3 cm (1¼ inch) cubes. Toast the almonds in a non-stick frying pan until they’re golden brown.
For the marinade, combine the maple syrup with the wine, add the cubes of lamb, season and allow to marinate for 3 hours.
Thread the lamb onto skewers and roll them in the cumin.
Cook over high heat 5–10 minutes depending on how you like the meat cooked. Scatte