• 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.

  • 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.

Nutrition Facts

413 calories; 16 g total fat; 519 mg sodium. 41 g carbohydrates; 24 g protein;