Shashlik Lamb Rice Bowl with Dill Yogurt and Pickled Onions

Method

1. Slice the red onion into thin rings. Stir the vinegar, sugar and salt in a small bowl until dissolved, add the onion and press it under the liquid. Leave for at least 15 minutes; it turns bright pink and mild.

   Add in this stepRed onion ½Apple cider vinegar 3 tbspSugar 1 tspSalt (for the pickle) 1 pinch

2. Rinse the rice in a sieve until the water runs almost clear. Put it in a 16 cm pot with the measured water and salt and bring to the boil on high heat. Cover tightly, turn down to low heat and cook for 12 min, then take off the heat and leave covered for 5 min before fluffing with a fork.

   Add in this stepBasmati rice 150 gWater (for the rice) 240 mlSalt (for the rice) 1 pinch

   high heat→low heat

3. Cut the lamb into 2 cm cubes, pat them very dry with kitchen paper and toss with the cumin, coriander, paprika and salt.

   Add in this stepLamb leg steak or boneless shoulder 300 gCumin seeds, crushed 1 tspCoriander seeds, crushed ½ tspSweet paprika 1 tspSalt (for the lamb) ¾ tsp

4. Stir the yogurt with the garlic, dill and salt. Dice the tomatoes and cucumber into 1 cm pieces.

   Add in this stepGreek yogurt 120 gGarlic cloves, grated 1Fresh dill, chopped 5 gSalt (for the yogurt) 1 pinchTomatoes 1Cucumber ½

5. Heat the oil in a 26 cm frying pan on high heat until it shimmers. Add the lamb in a single layer (in two batches if crowded) and leave it untouched until a brown crust forms, then toss and cook for 5 min in total, until crusty outside and still a little pink inside.

   Add in this stepVegetable oil 1½ tbsp

   high heat

6. Spoon the rice into bowls and top with the lamb, tomato and cucumber, a heap of pickled onions and a generous spoonful of dill yogurt.