Lamb Kebabs with Spiced Rice
BROUGHT TO YOU BY Westgold
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.
Visit www.westgold.com
Facebook: @westgoldnz
Instagram: @westgoldnz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.