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Ingredients

• 2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1.5 kg lamb shoulder, cubed
• black pepper
• 2 tbsp olive oil
• 12 shallots, peeled
• 12 cherry tomatoes
• 12 prunes
• 12 dried apricots
• 1 onion, chopped
• 4 cloves garlic, thinly sliced
• 450 g canned chopped tomatoes
• 1 tsp cornflour
• 1 tsp paprika
• 900 ml lamb stock
• grated zest and juice of 1 lemons
• 4 tbsp roughly chopped coriander

• 1/2 tsp strands saffron
• 15 g butter
• 1 onion, thinly sliced
• 2 clove garlic, halved lengthways
• 450 g basmati rice
• 1 bay leaf
• 1 cinnamon stick, broken into two pieces
• salt

• 6 red chillies, seeded
• 4 clove garlic, peeled and chopped
• 2-3 tbsp olive oil
• 2 tsp white wine vinegar
• 2 tsp ground coriander
• black pepper

Description

For A Taste Of The Middle East Try Rachel Ray's Richly Spiced Lamb Kebabs Served With Fragrant Saffron Rice

UK TV