Curried Lamb Kabobs with Biryani Rice

Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 4

Description:

This everyday skillet supper is simple to prepare. Topped with Taste of India Lamb Kabobs, this homemade meal can be prepared even faster then calling for take-out.

Ingredients List:

• 2 pkg (each 300 g) SunGold Taste of India Lamb Kabobs
• 2 tbsp (30 mL) butter
• 1 small onion, finely chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 2 tsp (10 mL) fresh minced gingerroot
• 1/4 tsp (1 mL) each salt and pepper
• 1/2 tsp (2 mL) ground cumin
• 1/4 tsp (1 mL) garam masala
• 1/4 tsp (1 mL) ground turmeric
• 1 cup (250 mL) basmati rice
• 2 cups (500 mL) chicken broth
• 2/3 cup (150 mL) frozen peas, thawed
• 1/4 cup (60 mL) toasted chopped cashews
• 2 tbsp (30 mL) chopped fresh cilantro
• 1 fresh red chili pepper, thinly sliced
• Lime wedges (optional)

Preparation & Directions:

• Melt butter in large high-sided skillet set over medium heat; cook onion, carrot, garlic, ginger, salt and pepper for 3 to 5 minutes or until vegetables start to soften.
• Add cumin, garam masala and turmeric; cook, stirring, for 1 minute.
• Stir in rice; cook, stirring, for 2 minutes or until well coated.
• Stir in broth and bring to boil.
• Reduce heat to low.
• Cover and simmer for 10 minutes.
• Add peas; cover and cook for 3 to 5 minutes or until liquid is absorbed.
• Remove from heat; cover and let stand for 5 minutes.
• Fluff with a fork.
• Meanwhile, preheat grill to medium-high heat; grease grate well.
• Grill kabobs for 4 to 5 minutes per side or until grill-marked and cooked through.
• Arrange rice on serving platter; sprinkle cashews, cilantro and chili pepper over top.
• Serve kabobs over rice mixture with lime wedges (if using).

Tips:

• Serve with mango chutney and dollop of yogurt if desired.