Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita

Name: Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoon baking soda; 4 servings Freshly ground black pepper; 2 Tbsps canola oil; 296 milliliters Persian cucumbers, sliced 1/4-inch thick (about; 59 milliliters sprigs fresh mint, leaves picked and minced (about; 237 milliliters sprigs fresh mint, leaves picked (about; 473 milliliters 1/2 bunch fresh parsley, leaves picked (about; 1 clove garlic, minced; 2 cloves garlic; 237 milliliters Greek yogurt; 454 grams ground lamb; 1 Zest and juice of Meyer lemon; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 454 grams new potatoes; 4 servings Olive oil, for greasing and drizzling; 2 Tbsps pomegranate molasses* (See Cooks Note); 1 medium red onion, thinly sliced; 1 shallot, roughly chopped; 2 Tbsps panch puran spice blend or Bengali five spice blend* (See Cooks Note); 1 teaspoon stone-ground mustard

You can never have too many main course recipes, so give Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raitan a try. This recipe makes 4 servings with 1432 calories, 58g of protein, and 97g of fat each. This recipe covers 66% of your daily requirements of vitamins and minerals. A mixture of shallot, juice of lemon, mint, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is a good option if you're following a gluten free diet.

Instructions

Special equipment: 12 (10-inch) bamboo skewers, soaked in water for 30 minutes

Ingredients you will need

Water

Equipment you will use

Skewers

Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.

Ingredients you will need

Salt And Pepper

Cucumber

Garlic

Yogurt

Mint

Equipment you will use

Bowl

For the potatoes: Fill a large pot with cool water and put over high heat.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer.

Ingredients you will need

Potato

Salt

Equipment you will use

Potato Ricer

Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds.

Ingredients you will need

Seasoning

Canola Oil

Spices

Pop

Equipment you will use

Frying Pan

Add the onion and saute until tender and lightly browned. Reduce the heat to medium.

Ingredients you will need

Onion

Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.

Ingredients you will need

Potato

Pepper

Salt

Equipment you will use

Spatula

Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced.

Ingredients you will need

Lemon Zest

Parsley

Shallot

Garlic

Mint

Equipment you will use

Food Processor

Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture.

Ingredients you will need

Salt And Pepper

Baking Soda

Ground Lamb

Meat

Equipment you will use

Skewers

Bowl

Put the kebabs on an oiled baking sheet and drizzle with a little more oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.

Ingredients you will need

Pomegranate Molasses

Lemon Juice

Mustard

Equipment you will use

Bowl

Light a grill or heat a grill pan over medium-high heat.

Equipment you will use

Grill Pan

Grill

Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.

Ingredients you will need

Pomegranate

Equipment you will use

Grill

Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.

Ingredients you will need

Potato

Raita

Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.

Ingredients you will need

Salt And Pepper

Cucumber

Garlic

Yogurt

Mint

Equipment you will use

Bowl

For the potatoes: Fill a large pot with cool water and put over high heat.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer.

Ingredients you will need

Potato

Salt

Equipment you will use

Potato Ricer

Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds.

Ingredients you will need

Seasoning

Canola Oil

Spices

Pop

Equipment you will use

Frying Pan

Add the onion and saute until tender and lightly browned. Reduce the heat to medium.

Ingredients you will need

Onion

Ingredients you will need

Potato

Pepper

Salt

Equipment you will use

Spatula

Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced.

Ingredients you will need

Lemon Zest

Parsley

Shallot

Garlic

Mint

Equipment you will use

Food Processor

Ingredients you will need

Salt And Pepper

Baking Soda

Ground Lamb

Meat

Equipment you will use

Skewers

Bowl

Put the kebabs on an oiled baking sheet and drizzle with a little more oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.

Ingredients you will need

Pomegranate Molasses

Lemon Juice

Mustard

Equipment you will use

Bowl

Light a grill or heat a grill pan over medium-high heat.

Equipment you will use

Grill Pan

Grill

Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.

Ingredients you will need

Pomegranate

Equipment you will use

Grill

Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.

Ingredients you will need

Potato

Raita

Equipment

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Jules Taylor Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.

Jules Taylor Gruner Veltliner

A vibrant wine bursting with lemon and white peaches with a delicate coating of vanilla and a tingly white pepper bite. It provides a nice dry backbone yet is layered and creamy with soft acidity and nutty nuances. It is bright and fresh with great richness and texture from the wild ferment and provides a particularly long, harmonious finish.