Curry Lentil Pilau with Lamb Kababs

Rinse long-grain rice and lentils in cold water, changing the water a few times. Soak in the last water in about One hour.

For the kababs, cut the lamb fillets lengthwise into three strips. Chop onion, garlic and chili pepper (deseeded = less spicy) very finely. Add to the meat with curry, juice of one lemon and oil and mix everything together well. Cover and marinate for about forty-five minutes.

Drain long grain rice-lentil mixture into a colander and drain well. Chop the onion into small pieces. Slice the chilies into fine rings, removing the seeds if desired. Cut the potatoes into small cubes of half an inch.

In a frying pan, melt the clarified butter. Sauté onion, chili rings and curry powder until strongly fragrant. Add rice mixture and pour in soup. Add bay spice, cloves and earth apple. Bring to a boil, reduce heat to low and cover skillet. Cook for fifteen to twenty minutes. Five minutes before the end of the cooking time add the peas. Finally, stir and loosen a few times with a (carving) fork.

For the kababs, put the strips of meat on skewers on both sides and wrap them in a snake shape. Season with a little salt. Heat a frying pan until empty. Roast the almond kernels until light brown and remove. Next, add the skewers and roast briefly, turning occasionally.

Arrange the pilaf (remove the bay leaf spice and cloves).

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