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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!