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Simple lamb brochettes with saffron pilaf
Serves 4 Starters and mains
Ingredients
- 250g basmati rice
- 500g boneless lamb neck
- 3tsp ground sumac
- 1tbsp extra virgin olive oil
- 75g butter
- 2 onions, thinly sliced
- 2tsp cumin seeds
- 4 cardamom pods, crushed
- 1 cinnamon stick, bruised
- 75g raisins
- 75g pistachio nuts, chopped
- 1tsp saffron strands
- 2tbsp chopped fresh coriander
- juice 1⁄2 lemon
- Greek yoghurt and lemon wedges, to serve
Method
Place the rice in a bowl, cover with cold water and soak for a couple of hours. Drain and shake dry.
Cut the lamb into bite-size pieces. Combine 2tsp sumac with the oil, season and toss with the lamb. Thread onto skewers and set aside until ready to cook. Combine the remaining sumac with 1tsp salt.
Melt 25g butter in a frying pan. Fry half the onions with a little salt for 15 minutes until crisp. Set aside.
Melt the remaining butter in a pan and fry the remaining onion and spices with a little salt and pepper for 5 minutes. Add the rice, stir well to coat the grains and add 500ml water. Bring to the boil and scatter over the raisins, pistachio nuts and saffron, cover and simmer over a very gentle heat for 12 minutes. Turn the heat off and leave for 10 minutes, then stir in the coriander.
Meanwhile, char-grill the lamb under a hot grill or on a ridged grill pan for 2-3 minutes each side until cooked on the outside but still pink inside.
Transfer to a plate, and squeeze over the lemon juice.
Serve the rice scattered with the crispy onions and the brochettes with yogurt and sumac salt.
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