Uighur Lamb Kebobs And Pulao

• Uighur Lamb Kebobs
• 1.5 pounds leg of lamb, lamb loin, or shoulder, cut into 2 inch cubes
• 1 large onion roughly chopped
• 2 cloves garlic
• 2 tablespoons Canola oil
• 2 tablespoons Pomegranate molasses or 1/3 cup Pomegranatejuice
• 1 teaspoon salt
• 1 teaspoon ground cumin seed
• 1/2 teaspoon roasted, ground coriander seed
• 1/2 teaspoon allspice
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon cayenne pepper
• 6 ounces lamb suet (optional)
• 8 bamboo or metal skewers
• Uighur Pulao
• 1 pound boneless lamb leg, shoulder or loin chopped into tiny pieces
• 3 tablespoons Canola oil
• 1 large yellow onion finely diced
• 4 large carrots, peeled and finely diced
• 4 cups water or chicken stock
• 3 dried chiles - whole
• 1 head of garlic, whole, unpeeled, cut in half
• 2 cups medium grain rice - Valencia is good for this.
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 2 star anise
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 cup sultanas

1. Place the onion, garlic, oil, molasses, salt, cumin, pepper, and cayenne in a small food processor and process into a paste.
2. Add the paste to the lamb, mix well, and marinate for 2 hours, refrigerated.
3. Soak the bamboo skewers for at least 30 minutes in water to avoid them burning. Prepare a charcoal grill with medium coals.
4. Thread the lamb onto the skewers alternating each piece with a small piece of suet. This is the traditional method. The suet melts and flavors the lamb. I usually skip this step, but it does make it juicy. Don't crowd the lamb pieces on the skewer.
5. Grill the kebobs, turning every 2 minutes or so, for about 8 minutes total, until they are cooked and have nice grill marks.
6. Serve with pulao, Nan and a cold beer.
7. In a large pot, heat the Canola oil over medium heat, add the lamb, and brown on all sides, stirring frequently, for about 5 minutes.
8. Add the onion and carrots, and cook, stirring frequently, until the onions are translucent and the carrots are starting to soften, about 7 minutes.
9. Add the water, chiles, and garlic,and bring to a boil.
10. Add the rice and spices, bring back to a boil and reduce heat to a bare simmer. Simmer uncovered, stirring occasionally. After 20 minutes, add the sultanas, and cook for another 20 minutes until the rice has absorbed the water.
11. Serve with Kebobs and Nan.

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Taken from food52.com/recipes/12358-uighur-lamb-kebobs-and-pulao (may not work)