Meats Recipes - Sheek Kebabs with Cardamom Rice

Ingredients                                        

• 450 g/1lb/4 cups minced (ground) lamb

• 2 onions, finely chopped

• 1 garlic clove, crushed

• 5 ml/1 tsp grated fresh root ginger

• 1.5 ml/1/4 tsp ground cumin

• 1.5 ml/1/4 tsp ground coriander (cilantro)

• 1.5 ml/1/4 tsp ground cinnamon

• Salt and freshly ground black pepper

• 1 egg, beaten

• 30 ml/2 tbsp sunflower oil

• 225 g/8 oz/1 cup basmati rice

• 6 cardamom pods, split

• Coriander (cilantro) sprigs Lemon wedges

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Method:

1. Mix the lamb with half the onion, the garlic, ginger, spices and a little salt and pepper. Add the egg to bind.

2. Shape into 8 sausages. Thread on skewers and brush with half the oil. Grill (broil) for 10 minutes, turning occasionally.

3. Meanwhile, cook the rice in plenty of boiling salted water until just tender. Drain, rinse with boiling water and drain again.

4. Heat the remaining oil in the rinsed-out pan. Add the remaining onion and fry (sauté) until golden.

5. Add the cardamom pods and fry for 1 minute. Stir in the rice and toss well.

6. Pile on to serving plates and top with the kebabs. Garnish with the coriander sprigs and lemon wedges.