Lamb + Fruit recipes (3)

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Lamb kebabs with fig rice

Recipe by: Norma MacMillan

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Marinating is the key to success for these tender, juicy and sweet-tasting kebabs. Just half an hour will add delicious flavours to the lamb, although overnight is better if you have time. Serve with a leafy mixed salad, and a bowl of plain low-fat yogurt mixed with grated cucumber and chopped fresh mint and flat-leaf parsley.

Lamb tagine with dried fruit

Recipe by: Maggie Pannell

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An aromatic North African-style casserole, richly flavoured with dried fruits and warmly spiced with ginger and cinnamon. The sweetness of the honey tempers the fiery harissa, and chickpeas add a high fibre carbohydrate to the dish.

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South African Lamb and Apricot Sosaties

Recipe by: BOEREWORS

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This is a traditional South African braai (barbecue) kebab that can also be made with venison or beef. Leave the meat and vegetables to marinate overnight for best flavour.