Smoky Lamb Seekh Kebabs With Saffron Rice Recipe

About this recipe

Juicy lamb seekh kebabs infused with aromatic spices, grilled to perfection and served alongside fragrant saffron rice for a hearty dinner.

Ingredients

• - Blep Lamb Broth For Cats & Dogs
• 500 g Onion
• 100 g Garlic
• loose Ginger
• - Coriander Powder
• 250g Green Chilli
• 45 g Garam Masala
• 50 g Cumin Powder
• - Red Chilli
• 100 g Salt
• 1 kg Rice
• - Bay Leaf
• 50 g Cloves
• - Green Cardamom Powder
• 1pc Watermelon

Instructions

1. 1. Finely chop the onion, garlic, ginger, coriander, and green chili.
2. 2. In a mixing bowl, combine minced lamb with the chopped ingredients and spices.
3. 3. Mix thoroughly and shape the mixture into kebabs on skewers.
4. 4. Heat a grill or pan with oil and cook the kebabs until evenly browned and cooked through.
5. 5. Rinse the rice thoroughly and soak it in water for 20 minutes.
6. 6. In a pot, heat oil and add bay leaf, cloves, and cardamom to release aromas.
7. 7. Add the soaked rice and saffron strands, then pour in water and salt.
8. 8. Cook the rice on medium heat until it absorbs the water and is fluffy.
9. 9. Plate the saffron rice and arrange the smoky lamb seekh kebabs on top.
10. 10. Garnish with fresh coriander leaves before serving.