Lamb Kebabs on Cinnamon Pilaf

Juicy lamb cubes marinaded in a rosemary, honey and mint mixture, served on a bed of fruity, fragrant rice. A delicious meal that can be cooked in the kitchen or on the barbecue. Serves 6

Marinade
10 ml prepared mustard
40 ml olive oil
2 cloves garlic, crushed
20 ml fresh mint, finely chopped
Length of fresh rosemary, stripped from stalk and finely chopped
15 ml Balsamic vinegar
30 ml honey
3 dried bay leaves, finely snipped
800 g cubed lamb (use a good quality cut)

Pilaf
375 g Basmati rice
100 g butter
60ml currants (50 g)
50 g toasted slivered almonds
10 ml ground cinnamon
salt and pepper to taste

Method
Combine the marinade ingredients and pour on the lamb. Cover and store in the fridge in a 1.1 litre airtight glass container for at least 4 hours, preferably longer.
Set the oven shelf one above centre and turn on the grill.

Cook the rice until tender.

While the rice is boiling, thread the lamb cubes onto skewers and grill for 8-10 minutes, turning occasionally, ensuring the meat does not dry out.

Drain off any excess cooking water from the rice and stir in the remaining ingredients.

Hints and Tips
To toast the almonds, just microwave them at 100% Power for about 2 minutes, on a bread-plate, shaking them every minute to ensure even browning. Alternatively dry-fry them in a 20cm non-stick frying pan until they change to golden brown.