Lamb Brochettes, Festive Yellow Rice
Comments: A dish just as the ones served in the Middle-East, and Mediterranean regions. Indonesians have a weakness towards barbecued lamb.
Typically, these lamb strips are marinated into a mixture of sweet soy sauce, called 'manis' catsup, and liquid sour tamarind, prepared using dried tamarind pods easily found in Indonesia and the Carrabean Islands, but not so easily found in North America.
In Indonesia, festive yellow rice is served on special occasions such as marriages, anniversaries and births.
Mixed with coconut milk and saffron-perfumed lemongrass, this rice, with its warm color, is perfect to served along with these brochettes.
Servings: 4
IngredientsPreparation
  • 1/2 cup [125 mL] 'manis' catsup or sweet soy sauce
  • 3 cloves garlic, minced
  • 1/4 cup [60 mL] chopped mint leaves
  • 2 tablespoons [30 mL] peanut or vegetable oil
  • 2 tablespoons [30 mL] liquid sour tamarind or rice wine vinegar
  • 2 tablespoons [30 mL] brown sugar
  • 2 teaspoons [10 mL] ground caraway
  • 1 teaspoon [5 mL] ground black pepper
  • 1 [1 1/2-pound / 680-g] fat-trimmed boned leg of lamb, into cubes
Festive Yellow Rice
  • 1 tablespoon [15 mL] vegetable oil
  • 2 tablespoons [30 mL] finely chopped French shallot
  • 1 tablespoon [15 mL] freshly finely chopped lemongrass
  • 1 tablespoon [15 mL] freshly finely chopped ginger
  • 1 seeded red chili pepper, minced
  • 1/2 teaspoon [2.5 mL] caraway powder
  • 1/2 teaspoon [2.5 mL] salt
  • 1 cup [250 mL] long grain rice
  • 1 cup [250 mL] coconut milk
  • 1 cup [250 mL] water
  • 4 skewers
  • Into a glass bowl, well whip together 'manis' catsup or sweet soy sauce, minced garlic, chopped mint leaves, peanut or vegetable oil, liquid sour tamarind or rice wine vinegar, brown sugar, ground caraway and ground black pepper.
  • Add lamb cubes pressing cubes into marinade.
  • Leave to marinate, refrigerated, for 1 to 2 hours.
  • Approximately 45 minutes before serving, prepare festive yelow rice; remove done rice from heat and reserve, hot.
  • Preheat barbecue until charcoals become gray, almost white.
  • Remove lamb cubes from marinade; thread lamb cubes onto skewers.
  • Oil hot barbecue rack before laying brochettes onto rack.
  • Barbecue brochettes turning often for approximately 7 to 10 minutes, until done to taste.
  • Transfer brochettes onto individual plates and serve, along with festive yellow rice.
Festive Yellow Rice
  • Preheat vegetable oil into a casserole before mixing in finely chopped French shallot, lemongrass and ginger, and minced red chili pepper.
  • Brown, stirring, for 3 minutes.
  • Sprinkle mixture with caraway powder and salt; brown, still stirring, for 1 more minute.
  • Then mix in long grain rice, coconut milk and water.
  • Over medium heat, bring mixture to a boil before covering casserole.
  • Leave rice to simmer for 15 to 20 minutes, until done and fluffy.