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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
Rice
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500 mL (2 cups) water
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250 mL (1 cup) long grain rice
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10 mL (2 tsp.) butter
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5 mL (1 tsp.) brown sugar
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2.5 mL (½ tsp.) turmeric
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1 cinnamon stick
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To taste, salt and pepper
Sosaties
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24 dried apricots
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8 wooden skewers
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600 g (1 lb.) leg of lamb, trimmed and cut into 24 cubes
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5 mint leaves
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15 mL (1 tbsp.) vegetable oil
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5 mL lemon juice
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5 mL nutmeg
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10 mL (2 tsp.) curry powder
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15 mL (1 tbsp.) honey
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250 mL (1 cup) 2% M.F. plain yogurt
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Directions
Sosaties
- In an airtight refrigerator-safe container, combine yogurt, honey, curry, nutmeg, lemon juice, oil, and mint.
- Add lamb cubes and marinate in fridge for 1 to 2 hours.
- In the meantime, soak skewers in water for about 30 minutes.
- Prepare sosaties by alternately threading 3 pieces of lamb with 3 apricots on each skewer.
- Cook in a grill pan over medium-high heat for 5 to 7 minutes, turning once or twice.
Rice
- Place all ingredients in a saucepan. Bring to a boil over high heat, stirring once or twice.
- Reduce heat to low and simmer covered for 15 minutes.
- Remove from heat and season to taste.
- Let stand for 5 minutes before serving.
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