|Sausage meat||1 Pound (About 450 Grams)|
|Onion||1 Small, chopped|
|Breadcrumbs||1 Ounce (About 25 Grams Or 0.5 Cup)|
|Curry powder||1 Pinch|
|Red pepper||1 , scalded|
|Bay leaves||6 , imported|
|Oil||4 Fluid Ounce (About 100 Milliliter Or 0.5 Cup)|
|Butter||2 Ounce (About 50 Grams Or 4 Tablespoon)|
|Patna rice||6 Ounce (About 175 Grams)|
|Chicken stock||1⁄4 Pint (About 450 Milliliter Or 1 7/8 Cups)|
|Shredded ham||1 Ounce (About 25 Grams)|
|Medium sherry||5 Fluid Ounce (About 150 Milliliter Or 5/8 Cup)|
|Tomato sauce||1⁄2 Pint (About 300 Milliliter Or 1.25 Cups)|
1 Combine the sausage meat with the egg, onion and bread crumbs, herbs and salt.
2 Divide into 12 meatballs.
3 Preheat the oven to 200Â°C, 400Â°F,gas6.
4 Arrange the meatballs on the skewers with the mushrooms, pieces of red pepper and bay leaves (reserving one quarter of the red pepper).
5 Heat 25 ml (1 fl oz) (2 table spoons) of the oil in the frying pan (skillet) and place the kebabs in the pan.
Brown on both sides.
6 Remove to the oven and bake for 15 minutes.
7 Meanwhile prepare the rice pilaff: heat the butter and 50 ml (2 fl oz) (4 tablespoons) of the oil in a saucepan and fry the onion gently for 2 minutes.
8 Add the rice and stir for 1 minute until it is translucent.
9 Add the stock.
Bring to the boil and transfer to an ovenproof dish covered with a lid.
10 Bake for 15-18 minutes until the rice is cooked and fluffy.
11 To make the tomato sauce: saute the reserved pepper (chopped) and hamin 25ml (lfloz) (2 tablespoons) of oil for 1 minute.
12 Add the sherry and boil for 5 minutes.
13 Add the tomato sauce, herbs and seasoning.
Bring to the boil.
Simmer for 10 minutes.
14 To serve, arrange the kebabs on the rice on aflat dish.
Serve the tomato sauce separately.