Basmati with Lamb Kebabs
Heat grill to med-high. In a medium saucepan, bring 1 3/4 cups water and 1/4 tsp salt to a boil. Add basmati rice, reduce heat and simmer 20 min.Advertisement
Meanwhile, reserve some cilantro leaves. In blender, pulse remaining cilantro stems and leaves with garlic and ginger. Add oil, cumin and 1/4 tsp salt; blend until mostly smooth.
Toss lamb with 1/4 tsp each salt and freshly ground black pepper and 2/3 of garlic mixture. Thread onto metal skewers and grill, turning occasionally, 10 to 11 min for medium-rare. Rest 5 min.
Stir remaining garlic mixture into hot rice and let stand 3 min. Top rice with lamb and torn cilantro leaves. Serve with a green salad.