| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Ross’s, Foreign, Assignment | 1 | servings | |
INGREDIENTS
| 1 | Onion; finely sliced | |
| Cubed lamb for 2 kebabs | ||
| 4 | Cloves garlic | |
| 5 | Cm ginger root; peeled and sliced | |
| Basmati rice | ||
| Water | ||
| Olive oil | ||
| 1 | Lemon; sliced | |
| Bay leaves | ||
| 1 | Chilli | |
| 2 | Sticks cinnamon | |
| 1 | bn | Coriander |
| 1 | ts | Cumin |
| 1 | ts | Turmeric |
| 1 | ts | Black mustard seeds |
| Chopped almonds |
INSTRUCTIONS
SPICES Slice the onion and pour oil on to the lamb. Fry the onions and add the garlic. Mix the spices together and heat in a separate pan. Then add the almonds and sliced ginger and cook. Add rice and 1 1/2 times its volume in water, and stir well. Simmer with the lid on until all the water has been absorbed ~ about 20 minutes. Meanwhile, slice the lemon and arrange the lamb on skewers with lemon and bay leaves. Chargrill for about 8 minutes on an even heat, then serve on a bed of rice. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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