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1
Place the onion, garlic, oil, molasses, salt, cumin, pepper, and cayenne in a small food processor and process into a paste.
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2
Add the paste to the lamb, mix well, and marinate for 2 hours, refrigerated.
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3
Soak the bamboo skewers for at least 30 minutes in water to avoid them burning. Prepare a charcoal grill with medium coals.
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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.
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5
Grill the kebobs, turning every 2 minutes or so, for about 8 minutes total, until they are cooked and have nice grill marks.
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6
Serve with pulao, Nan and a cold beer.
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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.
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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.
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9
Add the water, chiles, and garlic,and bring to a boil.
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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.
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11
Serve with Kebobs and Nan.
