Marinated lamb skewers on oriental rice
easy
50 mins
50 mins
Ingredients
- 2 Lamb salmon (approx. 200 g each)
- 4 long, thin sticks of cinnamon
- 1 Garlic clove
- 2 stem(s) flat leaf parsley
- 1 chili pepper
- 4 TABLESPOONS Olive oil
- 1 TABLESPOON Lemon juice
- 50 g Shallots
- 1 TABLESPOON Butter or margarine
- 1 tablespoon (approx. 10 g) Pine nuts
- 150 g Long grain rice
- 50 g dried red lentils
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Star Anise
- 1/2 TEASPOON Curry
- 1 TABLESPOON Raisins
- 1 TABLESPOON Almonds
- 7-10 Tbsp Chili
Directions
- 1
Cut the saddle of lamb in half lengthwise. Place each piece on a thin cinnamon stick (alternatively on wooden skewers, then season with a little cinnamon). Peel the garlic and press it through a garlic press. Wash the parsley and remove the leaves. Chop the chilli finely.
- 2
Mix garlic, parsley, cili, olive oil and lemon juice and spread on the skewers. Chill for 2-3 hours and turn several times. For the rice, peel and quarter shallots. Melt the fat. Brown shallots, pine nuts, rice and lentils in it. Deglaze with 3/4 litre water, bring to the boil. Season with salt, pepper, aniseed and curry. Add raisins and almonds. Let the rice swell for 15-20 minutes.
- 3
Deglaze with 3/4 litre water, bring to the boil. Season with salt, pepper, aniseed and curry. Add raisins and almonds. Let the rice swell for 15-20 minutes. Fry the skewers in a hot pan for about 2 minutes on each side and add a little salt. Serve rice and skewers garnished with chilli
Nutrition Facts
680 kcal
40 g
48 g
22 g
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