Low Fat Lamb Kebabs On A Bed Of Saffron Rice With Dried Cranberries Recipe

These are good for an excellent balanced, healthy low-fat meal, good for training but equally good enough for a late summer supper party.

An image of Low Fat Lamb Kebabs On A Bed Of Saffron Rice With Dried Cranberries Recipe
Cooking time
20 minutes
Serves
2 people

Nutritional facts

Calories 752.2 (kcal)
Protein 36.8 (g)
Carbs 36.6 (g)
Fat 51.8 (g)

Recipe Information

Prep: 10 minutes Cooking: 20 minutes
Serves: 2
Metric
Imperial

Ingredients hide check list

  • For the saffron rice:

  • For the marinade:

This dish always reminds me of summer evenings in the garden, although the great British weather sometimes dictates that these evenings are few and far between. Luckily, these kebabs are just as good cooked on a griddle or under the grill inside. They are delicious served with a quickly made yogurt sauce, chili sauce or some harissa. The basmati rice is a good low G.I. option for a training diet and the dried fruit, nuts and spices not only add vital nutrients but also a taste of the exotic.

You can also use brown or white basmati rice for this dish, and if you do not have time to soak the rice, make sure you rinse it well until the water is clear and cook it for a little longer.

Method

For the lamb kebabs:

  1. Place the cubes of lamb into a mixing bowl and add the marinade ingredients (you can use normal paprika if you can't get the sweet smoked variety). Leave overnight or as long as you can for the flavours to infuse.
  2. Thread the meat onto your kebab sticks. Keep the marinade for basting. Heat the griddle or grill so that it is nice and hot and cook the kebabs for about 10 to 15 minutes, turning and basting with the marinade every few minutes, until nice and brown on the outside and slightly pink on the inside.

For the saffron rice:

  1. Melt the butter in a large saucepan and add the cinnamon, cardamom pods, bay leaf and crushed black pepper. Gently sauté over a low heat for a few minutes until the spice aromas start to be released.
  2. Add the rice (soaked for 2 to 3 hours, then rinsed and drained) and stir to coat it in the butter.
  3. Add the pistachios, cranberries (use raisins or chopped apricots as alternatives) and saffron (soaked in a few tbsp of boiling water and left for 10 minutes to infuse) then pour enough water to cover the rice by about 1cm (0.39 in). Add some salt at this stage. Bring to the boil, cover tightly and simmer very gently for 10 minutes, or until the rice is cooked. If you use brown basmati rice, check the packet instructions, as it will require a longer cooking time.

For the yoghurt sauce:

  1. Crush a clove of garlic into 200g (7.05 oz) plain yoghurt.
  2. Add a pinch of salt, some freshly ground pepper, and some finely chopped fresh mint.

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