Oriental lamb skewers

Name: Oriental lamb skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 50 g Raisins; 24 (240 g) Shallots; 1/2 (125 g each) green and red pepper; 1 (80 g) Onion; 1 red chilli pepper; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 package (500 g) strained tomatoes; 1 Stalk Thyme; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Lamb salmon (approx. 140 g each); 6 Stem(s) Parsley; 2 Cardamom Capsules; 50 g Cashew nuts; 2 Branches of rosemary; 7-10 Tbsp Shashlik skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
50 g Raisins
24 (240 g) Shallots
1/2 (125 g each) green and red pepper
1 (80 g) Onion
1 red chilli pepper
2 Garlic cloves
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 package (500 g) strained tomatoes
1 Stalk Thyme
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Lamb salmon (approx. 140 g each)
6 Stem(s) Parsley
2 Cardamom Capsules
50 g Cashew nuts
2 Branches of rosemary
7-10 Tbsp Shashlik skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. In the meantime, rinse and drain the raisins. Peel the shallots. Clean, wash and cut the peppers into squares (approx. 2 x 2 cm).
2
Peel and dice the onion. Wash and slice the chilli pepper. Peel garlic. Chop 1 clove finely. Heat 1 tablespoon of oil in a saucepan. Add diced onion and tomato paste and fry lightly for about 3 minutes.
3
Deglaze with tomatoes. Add chopped garlic, chilli and thyme, reduce to a creamy sauce and remove from heat. Season to taste with salt, pepper and sugar. Put rice in a sieve and drain.
4
Wash and clean the meat and cut it crosswise into 3 cm thick pieces. Put meat, shallots and peppers alternately on skewers. Wash parsley, dab dry, pluck leaves from the stalks and cut into strips.
5
Coarsely chop the cardamom and cashew nuts, put 1 tablespoon of the seeds aside. Add parsley, raisins, cardamom and cashew nuts to the rice, mix and keep warm. Season skewers with salt and pepper. Pluck rosemary roughly.
6
Cut 1 clove of garlic into slices. Heat 1 tablespoon of oil in a frying pan. Fry the skewers in portions for about 8 minutes, turning them over. On the last skewers, fry cashew nuts, garlic and rosemary.
7
Remove the thyme from the sauce. Arrange skewers and tomato sauce on preheated plates, garnish with cashew nuts, garlic and rosemary. Add rice and remaining tomato sauce.