Lamb Kebabs with Spiced Rice

Ingredients

Kebabs:

450g lamb steak

2 cloves garlic, crushed

1 tsp chilli sauce

1 Tbsp lemon juice

½ t ground cumin

½ t ground coriander

2 Tbsp Cinnamon Butter, melted

Salt and pepper

1 red onion

1 carrot

1 Tbsp oil

Rice:

1 c cooked basmati rice

½ onion, chopped

3 Tbsp cinnamon butter

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper

Method

To make the 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 frypan and cook each side for 2-3 minutes until cooked to your liking.  Remove from the pan and allow to rest for 5 minutes.

To make the rice: 

Melt the butter in a small frypan.  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.