Dice the lamb into 2cm cubes and finely chop the parsley.
Using a pestle and mortar, combine the thyme, salt, cumin, smoked paprika, peppercorns, and saffron. Grind until crushed and well combined. Stir in the olive oil.
In a medium bowl, combine the spice mixture with the bay leaves. Toss the lamb in the mixture to coat. Cover and marinate in the refrigerator overnight. The following day remove from the refrigerator and discard the bay leaves.
Thread the lamb cubes onto six long skewers. To cook, grill directly over medium coals for 8-12 minutes turning once.
Sprinkle the lamb with the chopped parsley.
Put the potatoes into an oven tray, season with salt and pepper and add the rosemary. Then cut the garlic in half and add to the tray then cook for 20 minutes or until soft enough to easily pierce with a fork.
Place the almonds in another oven tray and toast. Peel and finely chop the onion and garlic. Cut the plum tomatoes into chunks. Gently sauté the onion and the garlic in the olive oil. Then add the sherry vinegar, paprika, cayenne pepper and plum tomatoes to the pan. Cook for 20 minutes over a medium heat until the onion is tender and caramelised. Add the toasted almonds and blend until smooth.
Coat the potatoes with the sauce and serve in the middle of a plate with the skewers on top.
«You can also replace the lamb for pork tenderloin. You can prepare the skewers in advance and cook them just before serving. »