Total Steps
1
Ingredients
14
Tools Needed
3
Ingredients
- 1 medium Onion cut into 8 wedges
- 8 Cherry tomatoes
- 2 cup Uncooked long grain rice
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground turmeric
- 1 tablespoon Butter/margarine(optional)
- 1.5 pound Cubed boneless leg of lamb in 1 inch pieces
- 0.125 teaspoon Pepper
- 1 small Minced garlic clove
- 1 teaspoon Brown bouquet sauce
- 1 teaspoon Chopped fresh mint OR 1 dried mint leaves(optional)
- 2 tablespoon Vegetable oil
- 0.25 cup Lemon juice
- 1.5 cup Hot water
Instructions
Step 1
In medium bowl, combine first six ingredients; toss to <a href="/technique/6BTCX64M/coat">coat.</a> Cover and let stand 1 hour. Meanwhile, in 1 quart casserole, place 1 1/2 cup hot water, the butter, <a href="/technique/DPSVTKVY/salt">salt</a> and turmeric. <a href="/technique/DRM2WPZ4/stir">Stir</a> in rice. COver and cook on high 5 minutes, then cook on medium, 50%% power, 20-22 minutes until water is absorbed and rice is tender. Fluff with fork. Re-cover and let stand until ready to <a href="/technique/Y6MVNCHX/serve">serve.</a> For kebabs, place 2 onion wedges onto each <a href="/technique/8F6C5KQK/skewer">skewer</a> with lamb cubes. Place <a href="/technique/8F6C5KQK/skewer">skewers</a> on a large platter; cover with wax paper and cook on medium, 50%% power, 12-14 minutes, <a href="/technique/B52FHCF2/turning">turning</a> kebabs once. Place cherry tomatoes on ends of <a href="/technique/8F6C5KQK/skewer">skewers</a> during last 3 minutes of cooking.