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:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.