| 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.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”