| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Middle east, Lamb, Meats | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Lemon juice |
| 2 | tb | Vegetable oil |
| 1 | tb | Chopped fresh mint OR 1 teaspoon dried mint leaves |
| 1 | ts | Brown bouquet sauce |
| 1 | Minced small garlic clove | |
| 1/8 | ts | Pepper |
| 1 1/2 | lb | Cubed boneless leg of lamb in 1 inch pieces |
| 1 | tb | Butter/margarine |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground turmeric |
| 2 | c | Uncooked long grain rice |
| 1 | md | Onion cut into 8 wedges |
| 8 | Cherry tomatoes |
INSTRUCTIONS
In medium bowl, combine first six ingredients; toss to coat. Cover and let stand 1 hour. Meanwhile, in 1 quart casserole, place 1 1/2 cup hot water, the butter, salt and turmeric. Stir in rice. COver and cook on high 5 minutes, then cook on medium, 50% power, 20-22 minutes until water is absorbed and rice is tender. Fluff with fork. Re-cover and let stand until ready to serve. For kebabs, place 2 onion wedges onto each skewer with lamb cubes. Place skewers on a large platter; cover with wax paper and cook on medium, 50% power, 12-14 minutes, turning kebabs once. Place cherry tomatoes on ends of skewers during last 3 minutes of cooking.
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