Another MS. We do enjoy the flavors of global food.
Preheat the broiler. Soak short bamboo skewers. Line baking sheet with rimmed foil. Oil the baking sheet.
Coarsely chop half a small bunch of cilantro. Peel and finely chop 1-1/2 T ginger.
ONION/GINGER: Heat 1 T. butter in a skillet. Add 1-1/2 T ginger and all but *2 T of the chopped onion. Cook until softened. Transfer to a bowl and cool. *Reserve 3 T for the rice.
CILANTRO YOGURT: Make a cilantro yogurt by squeezing 1 T lime juice and cutting rest into wedges. Stir in 4 oz Greek yogurt, 1/4 milk, 1/4 of the cilantro leaves, 1 T oil and salt and pepper to taste. Set aside as you will cover the completed meal with this, a garnish of 1/4 cilantro and 2 T. chopped onions, and with lime wedges on the side.
KEBABS: Add 10 oz ground pork, the cooked onion/ginger, 1/2 the cilantro, 1/4 oz garam masala, 1/2 tsp. salt and a generous pinch of pepper to a bowl and mix well. Form the kebabs as 4-inch logs around a skewer (or not). Place on the foil-lined baking sheet and cover with a piece of foil until you broil under broiler for 8-10 minutes
CAULIFLOWER RICE: Melt 1 T butter with 1 T oil in the skillet. Add 12 oz cauliflower rice, 1/4 oz cumin seeds and 3 T of the cooked onion/ginger mix stirring until softened about 7 minutes. It should be lightly browned in spots. Add pepper to taste.
Spoon rice onto plates, place kebabs on top and cover with yogurt mixture. Top with the uncooked onion and the remaining1/4 cilantro.
