Uighur Lamb Kebobs And Pulao Recipe

Name: Uighur Lamb Kebobs And Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Uighur Lamb Kebobs; 1.5 pounds leg of lamb, lamb loin, or shoulder, cut into 2 inch cubes; 1 large onion roughly chopped; 2 cloves garlic; 2 tablespoons Canola oil; 2 tablespoons Pomegranate molasses or 1/3 cup Pomegranatejuice; 1 teaspoon salt; 1 teaspoon ground cumin seed; 1/2 teaspoon roasted, ground coriander seed; 1/2 teaspoon allspice; 1 teaspoon freshly ground black pepper; 3/4 teaspoon cayenne pepper; 6 ounces lamb suet (optional); 8 bamboo or metal skewers; Uighur Pulao; 1 pound boneless lamb leg, shoulder or loin chopped into tiny pieces; 3 tablespoons Canola oil; 1 large yellow onion finely diced; 4 large carrots, peeled and finely diced; 4 cups water or chicken stock; 3 dried chiles - whole; 1 head of garlic, whole, unpeeled, cut in half; 2 cups medium grain rice - Valencia is good for this.; 2 teaspoons salt; 1 teaspoon freshly ground pepper; 2 star anise; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/2 cup sultanas

Servings: persons

Uighur Lamb Kebobs
1.5 pounds leg of lamb, lamb loin, or shoulder, cut into 2 inch cubes
1 large onion roughly chopped
2 cloves garlic
2 tablespoons Canola oil
2 tablespoons Pomegranate molasses or 1/3 cup Pomegranatejuice
1 teaspoon salt
1 teaspoon ground cumin seed
1/2 teaspoon roasted, ground coriander seed
1/2 teaspoon allspice
1 teaspoon freshly ground black pepper
3/4 teaspoon cayenne pepper
6 ounces lamb suet (optional)
8 bamboo or metal skewers
Uighur Pulao
1 pound boneless lamb leg, shoulder or loin chopped into tiny pieces
3 tablespoons Canola oil
1 large yellow onion finely diced
4 large carrots, peeled and finely diced
4 cups water or chicken stock
3 dried chiles - whole
1 head of garlic, whole, unpeeled, cut in half
2 cups medium grain rice - Valencia is good for this.
2 teaspoons salt
1 teaspoon freshly ground pepper
2 star anise
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup sultanas

1
Place the onion, garlic, oil, molasses, salt, cumin, pepper, and cayenne in a small food processor and process into a paste.
2
Add the paste to the lamb, mix well, and marinate for 2 hours, refrigerated.
3
Soak the bamboo skewers for at least 30 minutes in water to avoid them burning. Prepare a charcoal grill with medium coals.
4
Thread the lamb onto the skewers alternating each piece with a small piece of suet. This is the traditional method. The suet melts and flavors the lamb. I usually skip this step, but it does make it juicy. Don't crowd the lamb pieces on the skewer.
5
Grill the kebobs, turning every 2 minutes or so, for about 8 minutes total, until they are cooked and have nice grill marks.
6
Serve with pulao, Nan and a cold beer.
7
In a large pot, heat the Canola oil over medium heat, add the lamb, and brown on all sides, stirring frequently, for about 5 minutes.
8
Add the onion and carrots, and cook, stirring frequently, until the onions are translucent and the carrots are starting to soften, about 7 minutes.
9
Add the water, chiles, and garlic,and bring to a boil.
10
Add the rice and spices, bring back to a boil and reduce heat to a bare simmer. Simmer uncovered, stirring occasionally. After 20 minutes, add the sultanas, and cook for another 20 minutes until the rice has absorbed the water.
11
Serve with Kebobs and Nan.

2230

kcal

Calories

Fat

156

Carbs

177

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Uighur Lamb Kebobs, 1.5 pounds leg of lamb, lamb loin, or shoulder, cut into 2 inch cubes, 1 large onion roughly chopped, 2 cloves garlic, and more.

Yes, Uighur Lamb Kebobs And Pulao falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Uighur Lamb Kebobs And Pulao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions