Skewered Lamb On Aromatic Rice - cooking recipe

Ingredients

2 None lamb loins (approx 200g each)
4 None long, thin sticks of cinnamon
1 clove garlic, peeled and pressed
2 sprigs parsley, leaves removed
1 None red chilli, finely sliced
4 tbsp olive oil
1 tbsp lemon juice
50 g shallots, peeled and quartered
1 tbsp butter or margarine
1 tbsp pine nuts
150 g long grain rice
50 g dried red lentils
1 None star anise
1 1/2 tsp curry powder
1 tbsp raisins
1 tbsp almonds
None None chilli to garnish

Preparation

Slice lamb loin in half lengthwise and thread each piece onto a thin cinnamon stick. (Or use wooden skewers, and sprinkle lamb with cinnamon). Mix garlic, parsley, chili, 2 tbsp. olive oil and lemon juice in a dish and put skewers in the marinade to chill for 2-3 hours.
Heat butter in a large saucepan and saute shallots, pine nuts, the rice and lentils. Add 3 cups of water, and bring to a boil. Season with salt, pepper, anise and curry. Add raisins and almonds and reduce heat. Simmer for 15-20 mins until rice is cooked.
Heat oil in a pan and sear lamb skewers for 2 mins on each side. Season and serve with the rice and a garnish of sliced chili.