Posted by ehme on January 25th, 2008 in Beef, party food, Potluck, Quick

 Print ME!

• 1 1/4 lb. boneless leg of lamb, cut into uniform chunks (could also use sirloin, pork or chicken)
• 1 (14-oz.) can coconut milk, divided
• 2 teaspoons curry powder, divided
• 1 1/2 cups basmati rice
• 1 (14-oz.) can reduced-sodium low-fat chicken broth
• 1/8 tsp. salt

1. Place meat in shallow baking dish. Add 1/2 cup of the coconut milk and 1 teaspoon of the curry powder; stir to coat lamb.

2. Heat grill. Thread lamb onto 4 (10- to 12-inch) metal skewers. Discard any remaining marinade. Place kebabs on grill (or under broiler) cover grill. Grill 10 to 12 minutes for medium-rare or until of desired doneness, turning once.

3. Meanwhile, in large saucepan, stir together rice, remaining 1 1/4 cups of the coconut milk, broth, remaining 1 teaspoon curry powder and salt. Bring to a boil over medium-high heat; cover and reduce heat to low. Simmer 12 to 15 minutes or until rice is tender. Fluff with fork. Place rice on platter; top with lamb.

4 servings

Tweaked from Cooking Pleasures to be less of a salty mess.

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Dreaming of grilling and Summer here in Maine.  Brr.

Technorati Tags: outdoor cooking, grilling, kebabs, meat’s meat and a mans gotta eat