Start to finish: 30 minutes
1 pound ground American Lamb
3/4 cup finely chopped onion
1/4 cup bread crumbs
2 tablespoons finely chopped cilantro or parsley
1 clove garlic, finely chopped
1 teaspoon finely grated fresh gingerroot
1 teaspoon salt
1 teaspoon curry powder
1/4 cup plain low-fat yogurt, stirred
2 cups raw rice cooked according to package directions
1 cup cooked peas
1/2 cup diced red bell pepper
12 inch bamboo skewers, soaked in water
Servings: 6
1. In medium bowl, blend lamb, onion, bread crumbs, cilantro or parsley, garlic, ginger, salt and curry. Shape in 12 sausage-shaped portions. Thread onto 6 skewers. Brush each with yogurt.
2. Grill kabobs 4 inches over medium-hot coals for 14 to 18 minutes or until no longer pink inside, turning once.
3. Combine rice, peas and red bell pepper and place on large serving platter. Place grilled meat on rice mixture.
Notes: Tip: For bright, yellow-colored rice, add 1-1/2 teaspoons turmeric to water before cooking.
1 pound ground American Lamb
3/4 cup finely chopped onion
1/4 cup bread crumbs
2 tablespoons finely chopped cilantro or parsley
1 clove garlic, finely chopped
1 teaspoon finely grated fresh gingerroot
1 teaspoon salt
1 teaspoon curry powder
1/4 cup plain low-fat yogurt, stirred
2 cups raw rice cooked according to package directions
1 cup cooked peas
1/2 cup diced red bell pepper
12 inch bamboo skewers, soaked in water
Servings: 6
1. In medium bowl, blend lamb, onion, bread crumbs, cilantro or parsley, garlic, ginger, salt and curry. Shape in 12 sausage-shaped portions. Thread onto 6 skewers. Brush each with yogurt.
2. Grill kabobs 4 inches over medium-hot coals for 14 to 18 minutes or until no longer pink inside, turning once.
3. Combine rice, peas and red bell pepper and place on large serving platter. Place grilled meat on rice mixture.
Notes: Tip: For bright, yellow-colored rice, add 1-1/2 teaspoons turmeric to water before cooking.
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