Tandoori Lamb with Turmeric Rice
Cook Time 1 hour + overnight marination
1kg leg of lamb, deboned, excess fat removed and cut into 3cm cubes
2 tbsp store-bought tandoori paste
½ cup of kefir
1 onion, diced
1 tsp ginger, microplaned
1 tsp ground turmeric
2 cups basmati rice, rinsed
1 bay leaf
1 cucumber, grated and liquid squeezed out
Mint, to serve
Combine the tandoori paste with ¼ of a cup of kefir. Season with salt and add the lamb to the marinade. Place the meat on skewers and marinate for a few hours or even better overnight.
Preheat the oven to 200C.
Heat oil in an oven-safe pot and fry onion and ginger for a few minutes. Add the turmeric and cook for a further 30 seconds then add the rice and bay leaf. Cover with 3 cups of water and season with salt. Place the lid on and bake in the oven for 25 minutes.
Place the lamb skewers on a tray lined with an oiled rack. Place in the oven on the top shelf, for 15-20 minutes, until cooked to your liking.
To make the sauce, combine the remaining kefir and cucumber with a pinch of salt.
To serve, portion rice and serve with lamb skewer, kefir sauce and a small handful of mint leaves.