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Recipe info
Category: Main Dishes
Rating: 4.50
Contributor: Jacqueline Wilt
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Persian Barreh (Lamb) Soltani Kebabs & Rice
(Serves 4)

2 Lbs Lean Boned Leg of Lamb
2 large Green Bell Pepper
4 medium Onions Cut into Quarters
8 small Tomatoes Cut into Quarters
1/2 Cup Yogurt
Juice of 2 Lemons
1/2 tsp Saffron (Soaked in 1/2 Cup Boiling Water)
4 tablespoons Vegtable Oil
Sea Salt and Fresh Ground Black Pepper
Cooked Rice as Needed

Trim the meat of all fat, cut into1 in cubes. Add 1/2 cup liquid saffron, Onion, Salt, Pepper, Lemon Juice to the Yogurt. Marinade the Lamb in the mixture for at least 3 hours, Preferably Overnight. Cut up the Green Peppers into 1 in squares. Cut the Onions into Quarters. Thread the Meat, Pepper,Onions and Tomatoes Alternately on to a Metal Skewer and Grill Over Glowing Coals, "Turning Frequently". When Cooked, Push the Kebabs Off the Skewers on to a Warmed Dish and Serve Immediately. Garnish with Lemon Wedges & Serve with Safron Rice.

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