From Family Circle
Ingredients
- 3/4 teaspoon salt
- 1 cup basmati rice
- 1 packed cup cilantro
- 6 cloves garlic
- 2 (two-inch) pieces fresh ginger
- 3 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 pound boneless lamb leg, cut into 1 1/2-inch cubes
- 1/4 teaspoon freshly ground black pepper
Directions
- 1 of 4 Heat grill to med-high. In a medium saucepan, bring 1 3/4 cups water and 1/4 tsp salt to a boil. Add basmati rice, reduce heat and simmer 20 min.
- 2 of 4 Meanwhile, reserve some cilantro leaves. In blender, pulse remaining cilantro stems and leaves with garlic and ginger. Add oil, cumin and 1/4 tsp salt; blend until mostly smooth.
- 3 of 4 Toss lamb with 1/4 tsp each salt and freshly ground black pepper and 2/3 of garlic mixture. Thread onto metal skewers and grill, turning occasionally, 10 to 11 min for medium-rare. Rest 5 min.
- 4 of 4 Stir remaining garlic mixture into hot rice and let stand 3 min. Top rice with lamb and torn cilantro leaves. Serve with a green salad.
- Nutrition Information for Basmati with Lamb Kebabs
- Servings Per Recipe: 4
- Per Serving: 0 g fiber, 0 g sugar, 4 g sat. fat, 41 g carb., 16 g Fat, total, 413 kcal cal., 24 g pro., 519 mg sodium.
See more at: Family Circle
