4-6 Marcangelo Middle Eastern Style Lamb Skewers
2 Tbsp. butter
1 cup diced sweet onion
1 Tbsp. mild curry paste
½ tsp. ground cardamom
¼ tsp. ground cloves
¼ tsp. ground turmeric
½ tsp. kosher salt
1 cup long grain rice
2 cups chicken broth
¼ cup black currants
1/3 cup dried apricots, thinly sliced
1/3 cup roasted cashews or almonds
¼ cup chopped fresh mint (optional)
Optional condiments: mango chutney, yogurt, crispy onions, cilantro, chopped green onions
Melt the butter in a nonstick skillet over medium heat. Add the diced onions and cook, stirring occasionally until just beginning to colour, about 5 minutes. Stir in curry paste, cardamom, cloves, turmeric, kosher salt and rice and cook, stirring frequently, for another 2 to 3 minutes.
Add the chicken stock, bring to a boil and then immediately reduce the heat to medium-low, cover and cook gently, monitoring the heat until liquid is absorbed and rice is tender, about 15 minutes. Remove skillet from the heat and let rice stand for 5 minutes and then fluff rice with a fork. Stir in the black currants, apricots, cashews and mint.
Meanwhile, cook Marcangelo Middle Eastern Style Lamb Skewers using your favourite cooking method – BBQ, oven or stovetop. Try to time it so the biryani and lamb kabobs are ready at the same time.
Serve lamb skewers with biriyani and condiments of your choice like mango chutney, yogurt or crispy onions.