750 g/1.75 lb leg or shoulder of lamb, boned
Salt and freshly ground black pepper
175 ml/6 fl oz/0.75 cup plain yoghurt
4 tomatoes, halved
30 ml/2 tbsp oil
1 packet of tortilla chips
340 g/12 oz/1.5 cups long-grain rice
4 egg yolks
50 g/2 oz/0.25 cup butter or margarine
Cut the lamb into 18 x 5 cm/7 x 2 in strips and rub with salt and pepper.
Beat them flat with a mallet. Place the yoghurt in a bowl, add the lamb
and leave to marinate for 3 hours. Season the tomatoes with salt and
pepper and brush with the oil. Weave the meat strips lengthways on to long
skewers. Brush the kebabs lightly with oil, then grill (broil) under a
medium grill (broiler) for about 20 minutes, turning frequently, until
cooked to your liking. Add the tomatoes to the grill for the last 5
minutes cooking time. Warm the tortilla chips in the oven for 10 minutes.
Meanwhile, cook the rice in plenty of boiling salted water for 15 minutes
until just tender, drain and serve in individual bowls with an egg yolk
and a knob of butter or margarine in the centre of each bowl. The egg and
butter are mashed into the hot rice and eaten with the meat, tortilla
chips and tomatoes.