Lamb Kebabs with Spiced Rice
We love to mix and match flavours, and nothing beats the sweet and savoury combo - it's like getting the best of both worlds!
Serves: 2
INGREDIENTS
Kebabs
450 grams lamb steak
2 cloves garlic, crushed
1 tsp chilli sauce
1 tablespoon lemon juice
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoon Cinnamon Butter, melted
Salt and pepper
1 red onion
1 carrot
1 tablespoon oil
Rice
1 cup cooked basmati rice
½ onion, chopped
3 tablespoon cinnamon butter
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
METHOD
Lamb
Melt the butter and add the garlic, chilli, lemon juice, spices and season. Cut the lamb into chunks and toss in the butter-spice mixture.
Peel the carrot and slice it into very thin slices lengthways using a mandolin. Peel the onion and cut it into chunks.
Thread the meat, folded carrot slices and onion chunks onto 4 skewers in alternate rows.
Leave to marinate in the fridge for 1-2 hours. Heat the oil in a fry pan and cook each side for 2-3 minutes until cooked to your liking. Remove from the pan and allow to rest for 5 minutes.
Rice
Melt the butter in a small fry pan. Add the onion and cook on a low heat until soft. Add the spices and cook for another 2 minutes.
Add the cooked rice and 1-2 tablespoons of water and stir around until the rice is coated in spices and heated through.
To Finish
Spoon the rice onto a serving plate and top with the lamb kebabs. Serve with a dollop of natural yoghurt and fresh coriander if desired.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!