Tandoori Glory Lamb & Rice with Red Sauce

Directions

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1. In a mixing bowl, combine ground lamb, Spiceology Curry Madras blend, minced garlic, onion, cilantro, salt, and pepper. Mix well but don’t overwork the meat.

2. Divide the mixture into 8-10 portions and shape into kebabs (cylindrical or oval shapes).

3. Chill the kebabs in the fridge for at least 30 minutes to firm up.

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1. While the kebabs chill, add basmati rice, a pinch of salt, Spiceology Greek Freak, and turmeric in a medium pot with water and bring to a boil.

2. Cover, reduce heat to low, and simmer for 20 minutes.

3. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.

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1. While the rice is cooking, heat olive oil in a saucepan over medium heat. Sweat the onion until translucent.

2. Add garlic and cook for another minute.

3. Stir in Spiceology Smoky Honey Habanero blend and let it bloom for 30 seconds.

4. Pour in the crushed tomatoes and stock. Simmer for 15-20 minutes until thickened.

5. Season with salt and pepper. Adjust sweetness with sugar, if needed.

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1. Finish kebabs by heating a medium-sized sauté pan on medium high heat.

2. Add in oil for searing, once to temp bring to medium heat and add in kebabs and sear equally on each side until golden brown and eternal temp of 160 degrees.

3. Remove and rest for 5 minutes.

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1. To plate place a portion of rice on each plate and top with 2-3 lamb kebabs.

2. Spoon the red sauce generously over the kebabs and rice.

3. Garnish with fresh cilantro or a dollop of Greek yogurt for added creaminess.