Name: Pilau Rice with Lamb or Goat Kebabs with Saffron Yoghurt
Yield: Serves 6
Cuisine: Norwegian
Ingredients: 6 tablespoons olive oil; sprigs of fresh thyme or rosemary; 1 boned leg of lamb or goat; juice of 2 lemons; 300 ml (½ pint) thick whole-milk yoghurt; 2–3 tablespoons of milk; a big pinch of saffron strands; salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Make the pilau rice as in the previous dish, but without the lamb or goat, because you’re going to serve the meat on kebabs instead, with a saffron-flavoured yoghurt.

Ingredients

For the kebabs

1 boned leg of lamb or goat
juice of 2 lemons
6 tablespoons

Europe
Norway
Main course
Nordic
Gluten-free
Summer

Method

Remove the fat from the meat and cut it into 2.5 cm (1 inch) cubes. Cut the meat into cubes of the same size. Thread the meat and the fat alternately on to skewers.

Mix the lemon juice and olive oil in a large, shallow container. Add the kebabs, rubbing the mixture all over them. Sprinkle with the sprigs of thyme or rosemary, and season with salt and pepper. Leave for a while (covered a

‌

Ingredients

For the kebabs

Method

Part of