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Spicy Lamb And Cashew Kebabs On Rice Pilaf

  • 15 minutes
  • 15 minutes
  • 4
Spicy Lamb And Cashew Kebabs On Rice Pilaf

Quick and tasty meal for the whole family to enjoy.


  • 500 grams lean minced lamb
  • 1 small red onion, peeled and chopped
  • 1 tsp minced garlic
  • 100 grams roasted cashew nuts, chopped
  • 2 tblsp finely chopped coriander
  • grated rind and juice 2 limes or 1 lemon
  • 1 red chilli, deseeded and chopped
  • 1 tsp toasted cumin seeds
  • 1 onion, peeled and sliced
  • 1 cup basmati rice
  • 5 green cardamom pods, lightly bruised with a knife
  • ½ cup natural yoghurt
  • 1 tblsp finely sliced mint


  1. Combine in a bowl the lamb, red onion, garlic, chopped cashews, coriander, half the lime rind and juice, chilli and cumin seeds. Mix together and season.
  2. Divide the mixture into 8 even-sized amounts, and use wet hands to mould them into sausages. Thread onto pre-soaked bamboo skewers, cover and chill for 10 minutes.
  3. Heat a dash of oil in a saucepan and gently fry the onion until tender, but not brown. Add the rice and cardamom pods, and stir for 1-2 minutes or until the rice is tender and the liquid has evaporated.
  4. Barbecue kebabs over a moderate heat on a pre-heated oiled hot plate for 3-4 minutes each side till cooked.
  5. Mix the yoghurt, mint and remaining lime rind and juice together, and serve with the kebabs and rice pilaf, garnished with a few whole cashews.

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