Urban Classic is about Belgium craftsmanship and the transformation of this heritage.
'Grid' - available in a huge variety of colourways
Designs are transformed with the old reworked, creating a new passionate connection with art at its heart.
Classical Ornament - perfect in the lighter tonings for this room
Oh I do love lamb...lamb cutlets, lamb stew, lamb korma....lamb icecream....not really. But, yes, I do love lamb...and my apologies in advance to all the vegetarians and vegans out there, but I was raised on a farm...
This is such a simple and super tasty recipe and great for Winter too. Because we are using lamb mince you will also find this to be a fairly budget friendly meal also. Enjoy!
500g lamb mince
1 cup pistachio kernels, finely chopped
1 medium red onion peeled and finely diced
1 garlic clove, peeled and crushed
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons fresh breadcrumbs
1 large bunch continental parsley - leaves only
half cup pearl barley
2 roma tomatoes finely diced
half bunch coriander
half bunch mint, leaves only
1 tablespoon olive oil
1 lemon juiced
third of a cup of extra virgin olive oil
extra 2 tablespoons finely chopped pistachio kernels
2 limes juiced
1 teaspoon cardamon
1 tablespoon olive oil
Place lamb, pistachios, half the onion, garlic paprika, cumin, coriander, egg and breadcrumbs in a bowl. Season with salt and pepper.
Roughly chop 1 cup parsley leaves and add to lamb mix, reserve rest of the parsley leaves. Stir in until well combined.
Divide the mix into 8 portions and form into 7cm long log shapes. Insert a metal skewer through the centre of each log.
Place debabs on a large plate, cover with plastic wrap and refrigerate until required...refrigerating helps the mixture to hold and slightly set.
Place barley in a fine sieve and rinse under cold water.
Place barley in a saucepan and cover with water. Boil over a high heat. Reduce heat and simmer for 25 mins or until tender. Drain.
Allow to cool and then place barley in a large bowl.
Add remaining red onion and parsley, tomato, coriander and mint.
Toss until well combined. Whisk oil with lemon juice in a jug and season with salt and pepper. Add dressing to barley tabouleh just before serving. Whisk extra virgin olive oil, extra pistachios, lime juice and cardamon in a jug. Season with salt and pepper. Set aside until required.
Heat a chargrill, barbecue hot plate or large frying pan over a medium-high heat. When hot, brush with olive oil. Cook lamb kebabs, turning often, for 8 minutes or until golden and cooked through. To serve spoon tabouleh onto serving plates. Top with kebabs. Drizzle cardamon, pistachio and lime dressing over kebabs.