1.5 kg fillet of lamb
50 ml olive oil
1 tsp ground cumin
1 tsp crushed cassia bark
50 ml red wine
1 lemon
25 g tomato puree
2 chopped cloves of garlic
bayleaves
square pieces of onion
fresh red chillies
squares of green pimento
savoury rice
50 ml olive oil
1 tsp ground cumin
1 tsp crushed cassia bark
50 ml red wine
1 lemon
25 g tomato puree
2 chopped cloves of garlic
bayleaves
square pieces of onion
fresh red chillies
squares of green pimento
savoury rice
method
1. Cut 1.5 kg fillet of lamb into 2.5 cm cubes and marinate in 50 ml olive oil, 1 tsp ground cumin, 1 tsp crushed cassia bark, 50 ml red wine, the juice of 1 lemon, 25 g tomato puree and 2 chopped cloves of garlic for 1 hour.
2. Arrange the pieces of lamb, bayleaves and square pieces of onion, fresh red chillies and squares of green pimento on skewers in that order, each skewer containing 8 pieces of lamb.
3. Brush all over with oil, place on the hottest part of the grill, then move to a heat zone that will enable the food to cook to the desired degree without burning, basting with the marinade.
4. Arrange the skewered kebabs on a bed of savoury rice on an entree dish and serve.
2. Arrange the pieces of lamb, bayleaves and square pieces of onion, fresh red chillies and squares of green pimento on skewers in that order, each skewer containing 8 pieces of lamb.
3. Brush all over with oil, place on the hottest part of the grill, then move to a heat zone that will enable the food to cook to the desired degree without burning, basting with the marinade.
4. Arrange the skewered kebabs on a bed of savoury rice on an entree dish and serve.
serving amount
serves 10
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
