Summary

Ingredients

• 500 g fillet (s) saddle lamb
• 2 cloves garlic)
• 1 lime (s), grated zest
• 2 tablespoon sambal oelek
• 6 spring onion (s)
• 200 g rice (lon rain rice)
• 1 piece (s) ginger
• 1 red pepper
• 1 mango (s)
• 2 shallot (s)
• 40 g butter
• 50 g sultanas
• 1 teaspoon curry powder
• 0.5 teaspoon ½ cinnamon
• 1 tablespoon lime juice
• 2 tablespoon clarified butter (or oil)
• salt

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Instructions

1. Cut the saddle of lamb fillets into 1 cm thick slices. Press each disc slightly flat with the heel of your hand. Transfer to a large bowl.
2. Press the garlic cloves through the garlic press. Mix with lime zest and sambal oelek. Pour over the meat and mix well. Leave to marinate in the refrigerator for at least 1 hour.
3. Clean the spring onions, leaving the beautiful green 3 cm high. Halve or quarter the onions lengthways, depending on their size. Place the lamb slices on the work surface and dab off most of the marinade with kitchen paper. Place the meat slices horizontally, i.e. on the flat side, alternately with the spring onions on skewers.
4. Put the rice in plenty of boiling salted water and cook for 16-18 minutes until al dente. Drain and drain well.
5. While the rice is cooking, peel and finely chop the ginger. Halve and core the peppers and cut into small cubes. Peel the mango, cut the pulp from the stone and dice. Peel and finely chop shallots. Heat the butter in a large pan. Fry the shallots, ginger, currants and peppers in it. Add rice and season with curry, cinnamon, lime juice and salt. Mix in the mango cubes. Keep the rice warm.
6. Lightly salt the lamb skewers. Fry in the hot clarified butter for 2-3 minutes on each side. Arrange on top of the rice.