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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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.