Proudly supported by
Nice and lean dish of lamb and rice. Perfect for the health conscious and light eaters.
1½ cup basmati rice
1½ cup vegetable stock
1 cup of water
400 g can drained lentils
750 g diced lean lamb
2 teaspoons sumac
8 soaked bamboo skewers
1 lemon cut into wedges to serve
- Combine 1½ cups each basmati rice and vegetable stock in a pan. Add 1 cup of water, bring to the boil, stir and reduce heat. Cover and simmer for 12-15 min. Add a 400g can drained lentils. Season with pepper. Cover and set aside.
- Meanwhile, season 750g diced lean lamb with 2 teaspoons sumac and thread onto 8 soaked bamboo skewers. Chargrill over medium heat for 8-10 min, turning skewers often until cooked. Serve on a bed of date & cucumber salad with lemon wedges and the prepared Lentils and Rice on the side.