Saturday, September 1, 2007

0 Jeena's Weekend Delight (Marinated Lamb Kebabs with Mild Pea Rice and Pan Roasted Potatoes)

Marinated Lamb Kebab.

Here is my first dish for Jeena's Weekend Delight.

Lamb Kebab's that have been marinating for 2 hours served with mildly spiced rice with fresh peas and pan roasted King Edward potatoes.

We all enjoyed this meal so very much, everything on the plate compliments the other it so very tasty.

This recipe is a favourite of ours and it could be your weekend delight too !

Why not give it a go yourself ?

For the Kebab
250g Lean Lamb Mince
1/2 tsp Ground Coriander
1 Heaped tsp Garam Masala
1/4 tsp Ground Cumin
2 tsp Dried Coriander
3 Small Cloves Garlic (chopped small)
Inch Fresh Ginger (chopped small)
Pinch Salt
Pinch Black Pepper
Olive Oil
1/2 Green Chili (de-seedes chopped small)
2 Small Onions (very finely chopped)

For the Mild Pea Rice
1 Medium Onion (finely sliced)
approx 2 Cups Fresh Green Peas
1 Medium Tomato (peeled + chopped)
1/2 Green Chili (de-seeded + chopped small)
4 Small Garlic Cloves (chopped)
4approx 4-5 Inch Fresh Ginger (chopped)
Olive Oil
Pinch Black Pepper
Pinch Salt(optional)
1 tsp Garam Masala
1tsp Cumin Seeds
1/2 tsp Cumin Powder
1 Heaped tsp Turmeric Powder
1/2 tsp Paprika
1 tsp Ground Coriander
1 Bay Leave
approx 8 Small Potatoes
Rapeseed oil
approx 1 Cup Basmati Rice (freshly cooked left to steam with lid on)

Getting Started

First Blend/Grind together your garlic and ginger into a paste with some olive oil(only use enough oil to help the grinding process it must not be watery - do NOT add water!). Except your lamb mince mix all your ingredients together well. Then mix your lamb into it with your hands, pat it down into a bowl, cover with plastic wrap or a plate and place on bottom shelf of your fridge for approx 2 hours.

Now peel your potatoes and chop them into small-ish chunks, boil them up in salted water until they are half cooked - I used King Edward potatoes so they only took 5 minutes. Drain the water off and put to the side for later. Now put your feet up while your kebabs marinate.

Getting Onto The Main..

Take out your lamb mince and divide into four. Take one part at a time and make it into a large sausage shape in your hand, put it onto your skewer - once on roll it round the skewer thinner so it stretches longer.

You should be left with a long sausage like kebab. Place onto a baking tray that is lightly greased with olive oil and put it into a pre-heated oven at 170C.

Heat up some rapeseed oil in a flat griddle pan, when the fat is fairly hot(enough to sizzle a little) carefully place your potatoes onto it.

Let them cook until golden brown, do not turn them over until the first side is golden. I find rapeseed oil crisps potatoes better than olive.

Now heat up some olive oil in a separate pan and brown off you sliced onions, once browned quickly add your cumin seeds.

Add your chili and garlic/ginger paste turn down the heat a little. Stir well.

Check your potatoes are golden, now turn them over to brown the other sides you can turn the heat down a little now they will cook just as good.

Add your tomatoes stir well.

Put your peas into a small pan of hot water and boil them for 2 minutes or so.

Add your turmeric and paprika, stir well with a drop of olive oil and a bay leave.

Add only enough water to loosen it all up a little then add your cumin and coriander.

Now add your peas into your curried onions, stir well.

Add 1 tsp of Garam Masala, keep stiring.

Your potatoes should be done by now.

Add your basmati rice and mix well into your curried peas. Simmer and stir for 2 minutes or so.

Your lamb kebabs should be done now also. The metal skewers help cook the inside of the kebab, if you shape them without a skewer you may want to check if they need longer cooking.

Drain your potatoes on paper napkins and serve!

Enjoy Jeena's Weekend Delight - Marinated Lamb Kebabs with Mild Pea Rice and Pan Roasted Potatoes.

We enjoyed it so much there was barely a grain left on our plates.

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