Lamb, Cumin and Almonds

• 800 g (1 lb 12 oz) lamb leg meat
• 150

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