- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 25 minutes plus at least 1 hr marinating
- Effort: easy
- 1 boned leg of lamb, ut into 2cm cubes
- 4 tbsp dukkah spice mix
- juice of 1 lemons, lus a squeeze of lemon juice
- 1 tbsp olive oil
For the jewelled rice:
- 5 g strands saffron, or powder
- 1 litres chicken stock
- 200 g basmati rice
- 100 g raisins, r sultanas
- English breakfast tea, for soaking
- 100 g dried apricots, chopped
- small bunch of coriander, chopped
- salt, nd freshly ground pepper
Tips and Suggestions
Dukkah is an Egyptian blend of finely ground spices and nuts, traditionally sesame seeds, coriander seeds, hazelnuts, cumin, salt and pepper. It can be found in Middle Eastern shops, delicatessens and some supermarkets
1. First prepare the lamb. Place the lamb in a bowl together with 2 tbsp of the dukkah spice mix and the lemon juice.
2. Toss together until well mixed, then cover and marinate in the refrigerator for at least 1 hour.
3. To make the jewelled rice, infuse the saffron in the stock for 10 minutes.
4. Meanwhile, set the raisins to soak in the English breakfast tea.
5. Place the saffron stock in a heavy-based saucepan, add in the basmati rice and bring to a simmer.
6. Cover the pan and cook the rice over a low heat until the stock has been absorbed and the rice is tender, around 10-15 minutes.
7. Once the rice is nearly cooked through, drain the raisins and mix them into the rice, together with the chopped dried apricots and the coriander (reserving a little). Season with salt and freshly ground pepper.
8. While the rice is cooking cook the lamb. Preheat a griddle pan until very hot.
9. Rub the marinated lamb with the olive oil then coat it in the remaining dukkah spices. Thread the lamb onto 8 skewers and cook the lamb skewers on the griddle pan for 4 minutes on each side.
10. Place the jewelled rice in a serving bowl, lay over the lamb skewers, sprinkle with the reserved coriander and a squeeze of lemon juice and serve at once.
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