Lamb kebabs with saffron rice recipe | Schwartz

Ingredients

• 4 tbsp oil
• 6 tbsp red wine
• 2 tsp Lamb
• 6 rashers streaky bacon
• 1 large red pepper
• 1 large green pepper
• 18 button mushrooms
• Rice:
• 350 g (12 oz) long grain rice
• 4 tsp salt
• Saffron Few strands
• 450 g (1 lb) leg of lamb, boned
• Sauce:
• 25 g (1 oz) butter - melted
• 1 large onion, chopped
• 50 g (2 oz) plain flour
• 600 ml (1 pint) lamb stock
• 2 tbsp tomato purée
• 1 tbsp medium sweet sherry
• ¼ tsp Garlic
• ¼ tsp Ground White Pepper
• ½ tsp Marjoram