Triple-tomato pilaf with lamb kebabs
- August 2012
- Serves 4
- Takes 45 minutes to make, 1 hour to cook, plus marinating
We’ve served the tomato pilaf rice with zingy marinated lamb kebabs but it would work well with any meat or fish you fancy.
- 47.1g (18.6g saturated)
- 61.1g (8.7g sugars)
For the lamb kebabs
- 3-4 large (about 225g each) lamb neck fillets
- 1 small red onion
- 1 small lemon
- 2 tbsp olive oil
- 1 tsp dried oregano
- 16 bay leaves
- ½ tsp salt
- Vegetable oil for brushing
For the pilaf
- 50g butter
- 100g shallot or onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g basmati rice
- 450g vine-ripened tomatoes
- About 100ml fresh chicken or vegetable stock
- 1 tsp tomato purée
- 150g oven-dried tomatoes or 75g sun-dried tomatoes in olive oil, drained, roughly chopped
- Finely grated zest of 1 small lemon
- 1 tbsp chopped fresh oregano (or ½ tsp dried)
- ½ tsp salt
- 300g cherry tomatoes
- 1 tsp olive oil
- Sea salt flakes
- For the lamb kebabs, cut each neck fillet across into about 5 x 5cm chunks. Peel the onion, leaving the root end intact, then cut lengthways through the root (so the slices stay together) into 12 wedges. Cut the lemon lengthways into 12 thin wedges too. Put everything in a bowl with the oil, dried oregano, bay leaves, salt and some pepper, then mix well. You can marinate in the fridge, covered, for a few hours or overnight until you’re ready to cook. Thread the lamb, lemon, onion and bay leaves alternately onto 4 long metal skewers just before cooking.
- For the pilaf, melt the butter in a medium (20cm) pan over a low heat. Stir in the shallot and garlic, cover and cook gently for 10 minutes until soft but not browned. Meanwhile, put the rice into a bowl, cover with cold water and wash by running the grains through your fingers, pouring away the milky-coloured water and replacing it with fresh, until the water stays relatively clear – about 3 times. Cover with more cold water and leave to soak for 10 minutes.
- Meanwhile, cut out and discard the woody core from each tomato, put them in a heatproof bowl and cover with boiling hot water. Leave for about 30 seconds until the skins split, then drain and transfer to a liquidiser or food processor and blend until smooth. Tip into a measuring jug and make up to 500ml with stock. Pour into a pan and bring to the boil, then turn off the heat.
- Uncover the onion and stir in the tomato purée, followed by the rice, tomato-flavoured stock, chopped dried tomatoes, lemon zest, oregano, salt and some pepper. Increase the heat and bring to the boil. Stir once, cover with a tight-fitting lid, turn the heat down to low and cook gently for 15 minutes. Uncover the pan, place a clean folded tea towel over the top, then replace the lid and leave it to sit, off the heat, for 5-10 minutes before serving.
- While the rice is cooking, preheat the oven to 200°C/fan180°C/gas 6 and preheat a large, ridged griddle pan over a high heat until smoking hot (or you could use a barbecue). Turn the heat down to medium, brush with a little oil and add the kebabs. Cook for 12 minutes, turning every 3 minutes as each side browns, until the lamb is browned on the outside but still pink and juicy in the centre. Meanwhile, toss the cherry tomatoes in a small roasting tin with the olive oil, sprinkle with sea salt flakes and pepper and roast for 10 minutes.
- Uncover the rice, gently fluff it up with a fork, then fork through the roasted cherry tomatoes. Serve with the lamb kebabs.
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