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GRILLED SPICED LAMB LOIN SKEWERS, SERVED WITH FRIED RED QUINOA RICE AND CUCUMBER AND TOMATO RAITA

Ingredients

Serves 4

500g Lamb loin

20g spice people Malay Rendang mix

100g shallot minced

50g coriander minced (whole bunch)

30g garlic minced

8g sea salt  

10g sugar

250g Emmi Greek style yoghurt (adjust if needed)

Fried Red Quinoa Rice (Serves 5)

300g red quinoa

1pkt chicken stock

500ml water

5 no eggs

6 cloves garlic

200g green cabbage

1 pcs green capsicum, diced

½ pcs red capsicum, diced

½ pcs yellow capsicum, diced

100g coriander, sliced

12pcs cherry tomato, cut into 1/4

100g cauliflower florets

2pcs red onion, sliced and sautéed

20g salt 

20g Olive Oil

Cucumber and Tomato Raita

Serves 5 to 6 persons

1 English cucumber (deseeded and diced)

4 tomato (deseeded and diced)

250g Emmi Plain low yoghurt (adjust if needed)

Juice of ½ a lemon

Handful of mint leaves

Handful of coriander leaves

Cooking Method

1. To prepare the Grilled spiced lamb loin skewers, slice the lamb loin into cube.

2. Blend the coriander, shallots and garlic together into a paste.

3. Mix the paste together with the lamb loin, season with sugar and salt.

4. Let it marinate for 1 day. The next day before cooking let it come to room temperature until ready to cook.

5. To prepare the Cucumber and Tomato Raita, simply mix all the ingredients and let it rest.

6. To prepare the Fried Red Quinoa Rice, boil the quinoa with chicken for about 15min, after that let it steam for 20min with cover on. Heat off. Put it aside.

7. Sauté florets, capsicum and cabbage separately in a hot pan. 

8. Fry the onion, garlic, egg, followed by the quinoa. Season well and taste. 

Recipe written by Chef Yip, Huber's Butchery In-House Chef. Copyrights (C) Huber's Butchery

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