Lamb Kebabs On Cinnamon Pilaf

Juicy lamb cubes marinaded in a rosemary, honey and mint mixture, served on a bed of fruity, fragrant rice.

Difficulty

Prep Time

15 minutes (+ 4 hrs marinading)

Cooking Time

25 minutes

Serves

Serves: 6

Ingredients

  • Marinade

  • 10 ml prepared mustard
  • 40 ml SPAR olive oil
  • 2 cloves garlic, crushed
  • 20 ml fresh mint, finely chopped
  • Length of fresh rosemary, stripped from stalk and finely chopped
  • 15 ml Balsamic vinegar
  • 30 ml honey
  • 3 dried bay leaves, finely snipped
800 g TENDER and TASTY cubed lamb (be sure not to buy stewing cubes)

Pilaf

  • 375 g Basmati rice
  • 100 g SPAR butter
  • 60ml currants (50 g)
  • 50 g toasted slivered almonds
  • 10 ml ground cinnamon
  • salt and pepper to taste

Method

  1. Combine the marinade ingredients and pour on the lamb. Cover and store in the fridge in a SPAR Good Living 1.1 litre premium airtight glass container for at least 4 hours, preferably longer.
  2. Set oven shelf one above centre and at GRILL heat setting.
  3. Following the on-pack instructions for the rice, cook until tender. While the rice is boiling, thread the lamb cubes onto skewers and grill for no longer than 8-10 minutes, turning occasionally, ensuring the meat does not dry out.
  4. Drain off any excess cooking water from the rice and stir in the remaining ingredients.

Hints & Tips

To toast the almonds, just microwave them at 100% Power for about 2 minutes, on a bread-plate, shaking them every minute to ensure even browning. Alternatively dry-fry them in a SPAR Good Living 20cm non-stick frying pan until they change to golden brown.