Uighur Lamb Kebobs and Pulao

Ingredients

• 1.5 pounds leg of lamb, lamb loin, or shoulder, cut into 2 inch cubes
• 1 large onion roughly chopped
• 2 cloves garlic
• 2 tablespoons canola oil
• 2 tablespoons pomegranate molasses or 1/3 cup pomegranatejuice
• 1 teaspoon salt
• 1 teaspoon ground cumin seed
• 1/2 teaspoon roasted, ground coriander seed
• 1/2 teaspoon allspice
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoons cayenne pepper
• 6 ounces lamb suet (optional)
• 8 bamboo or metal skewers
• 1 pound boneless lamb leg, shoulder or loin chopped into tiny pieces
• 3 tablespoons canola oil
• 1 large yellow onion finely diced
• 4 large carrots, peeled and finely diced
• 4 cups water or chicken stock
• 3 dried chiles - whole
• 1 head of garlic, whole, unpeeled, cut in half
• 2 cups medium grain rice - valencia is good for this.
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 2 star anise
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 cup sultanas

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