Name: Lamb skewers and almond pilaf
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 62.50 ml plain low-fat yoghurt; 2 garlic cloves, crushed; 2.50 gm mild curry powder; 1/2 small lemon, juiced; 62.50 gm mango chutney; 750g lamb leg mini roast, trimmed, cut into 3cm pieces; olive oil cooking spray; 300.00 gm basmati rice, rinsed; 75g chargrilled capsicum, thinly sliced; 125.00 ml coriander leaves, chopped; 40.00 ml flaked almonds, toasted

Lamb skewers and almond pilaf

0 Likes

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Fragrant rice pilaf pairs perfectly with lean lamb skewers.

Ingredients:

62.50 ml plain low-fat yoghurt
2 garlic cloves, crushed
2.50 gm mild curry powder
1/2 small lemon, juiced
62.50 gm mango chutney
750g lamb leg mini roast, trimmed, cut into 3cm pieces
olive oil cooking spray
300.00 gm basmati rice, rinsed
75g chargrilled capsicum, thinly sliced
125.00 ml coriander leaves, chopped
40.00 ml flaked almonds, toasted

Instructions:

In a bowl, mix together yogurt, minced garlic, curry powder, 2 teaspoons of lemon juice, and 1 tablespoon of chutney. Add the lamb and toss until evenly coated. Skewer the lamb.
Prepare almond pilaf: Cook the rice as directed using the absorption method on the packet. Once cooked, take the pot off the heat and mix in the capsicum. Cover and let it sit for 5 minutes. Then gently fold in the coriander and almonds. Enjoy your flavorful dish!
Preheat a barbecue grill on medium heat while you spray skewers with oil. Barbecue, turning occasionally, until cooked to your liking, 12 to 15 minutes for medium doneness.
Serve the pilaf in shallow bowls and garnish with skewers. Drizzle with the remaining chutney before serving.

We use cookies

Similar Recipes

Lamb skewers with tabouli

Lamb and haloumi skewers with mint aioli

Lamb skewers with lemon and garlic

Lamb and pomegranate skewers

Minted lamb skewers with radish and snowpea sprout salad