In medium bowl, combine first six ingredients; toss to coat. Cover and let stand 1 hour. Meanwhile, in 1 quart casserole, place 1 1/2 cup hot water, the butter, salt and turmeric. Stir in rice. COver and cook on high 5 minutes, then cook on medium, 50% power, 20-22 minutes until water is absorbed and rice is tender. Fluff with fork. Re-cover and let stand until ready to serve. For kebabs, place 2 onion wedges onto each skewer with lamb cubes. Place skewers on a large platter; cover with wax paper and cook on medium, 50% power, 12-14 minutes, turning kebabs once. Place cherry tomatoes on ends of skewers during last 3 minutes of cooking.
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|Serving Size: 1 Serving (2381g)|
|Recipe Makes: 1|
|Calories from Fat: 1347 (36%)|
|Amt Per Serving||% DV|
|Total Fat 149.6g||200 %|
|Saturated Fat 59.7g||299 %|
|Monounsaturated Fat 62.8g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 494.2mg||152 %|
|Sodium 539.1mg||19 %|
|Potassium 4927.3mg||130 %|
|Total Carbohydrate 421.4g||124 %|
|Dietary Fiber 21.4g||86 %|
|Sugars, other 400g|
|Protein 163.5g||234 %|
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Calories per serving: 3712
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