/getattachment/4b76d1ef-dd5f-4e30-894a-7268d00a54de/Lamb-Kebabs-On-Cinnamon-Pilaf.aspx
Lamb Kebabs On Cinnamon Pilaf Recipe
Juicy lamb cubes marinaded in a rosemary, honey and mint mixture, served on a bed of fruity, fragrant rice.
Prep Time
15 minutes (+ 4 hrs marinading)
Recipe 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
Recipe Method
-
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.
-
Set oven shelf one above centre and at GRILL heat setting.
-
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.
-
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.
Black Friday, Cyber Monday, Promotion, Special Offers, Limited Time, Exclusive Deals, Mega Sale, Holiday Discounts, Best Prices, Flash Sale, Deals, Sale, Huge Savings, Clearance Sale, Must-Have Deals, Early Access, Shop Now, Big Discounts, Lowest Prices, Buy, Save, Hot Deals