Skewered Lamb On Aromatic Rice

• 2 None lamb loins (approx 200g each)
• 4 None long, thin sticks of cinnamon
• 1 clove garlic, peeled and pressed
• 2 sprigs parsley, leaves removed
• 1 None red chilli, finely sliced
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 50 g shallots, peeled and quartered
• 1 tbsp butter or margarine
• 1 tbsp pine nuts
• 150 g long grain rice
• 50 g dried red lentils
• 1 None star anise
• 1 1/2 tsp curry powder
• 1 tbsp raisins
• 1 tbsp almonds
• None None chilli to garnish

1. Slice lamb loin in half lengthwise and thread each piece onto a thin cinnamon stick. (Or use wooden skewers, and sprinkle lamb with cinnamon). Mix garlic, parsley, chili, 2 tbsp. olive oil and lemon juice in a dish and put skewers in the marinade to chill for 2-3 hours.
2. Heat butter in a large saucepan and saute shallots, pine nuts, the rice and lentils. Add 3 cups of water, and bring to a boil. Season with salt, pepper, anise and curry. Add raisins and almonds and reduce heat. Simmer for 15-20 mins until rice is cooked.
3. Heat oil in a pan and sear lamb skewers for 2 mins on each side. Season and serve with the rice and a garnish of sliced chili.

lamb loins, long, clove garlic, parsley, red chilli, olive oil, lemon juice, shallots, butter, nuts, long grain rice, red lentils, anise, curry powder, raisins, almonds, chilli

Taken from recipes-plus.com/api/v2.0/recipes/16555 (may not work)