Best 2 Ground Lamb Kofto Kebabs With Pomegranate Glaze Bengali Spiced Potatoes And Persian Cucumber Raita Recipes

Embark on a culinary journey to the Middle East with our delectable recipe for ground lamb kofto kebabs, a dish that harmoniously blends the flavors and textures of various cuisines. These succulent kebabs, made from a mixture of tender lamb, aromatic spices, and fresh herbs, are grilled to perfection, exuding a smoky and savory flavor. The kebabs are then adorned with a vibrant pomegranate glaze, adding a sweet and tangy contrast to the savory lamb. Accompanying the kebabs are bengali spiced potatoes, a delightful side dish that combines the warmth of Indian spices with the hearty texture of potatoes. To complete this flavorful ensemble, a refreshing Persian cucumber raita is served, providing a cool and creamy balance to the richness of the kebabs and potatoes.

Here are our top 2 tried and tested recipes!

KOFTA KEBABS

Kofta Kebabs image

These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

Provided by SRKELZ

Categories Meat and Poultry Recipes Lamb Ground

Time 1h20m

Yield 28

Number Of Ingredients 13

Ingredients

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

Steps:

Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g

LAMB KEBABS WITH POMEGRANATE-CUMIN GLAZE

Lamb Kebabs with Pomegranate-Cumin Glaze image

Categories Garlic Lamb Marinate Cocktail Party Oscars Bell Pepper Grill/Barbecue Pomegranate Molasses Bon Appétit

Yield Makes 24 servings

Number Of Ingredients 12

Ingredients

1 teaspoon cumin seeds
1/4 cup pomegranate molasses*
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 pound trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes
1 large red bell pepper, cut into twenty-four 3/4-inch squares
24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained
*Available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com.

Steps:

Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured.
Use Fresh Herbs: Fresh herbs like cilantro, mint, and parsley add a burst of flavor to the dishes. Don't skip them!
Don't Overcook the Lamb: Ground lamb cooks quickly, so be careful not to overcook it. Otherwise, it will become tough.
Make the Pomegranate Glaze Ahead of Time: The pomegranate glaze can be made up to 3 days in advance. This will save you time on the day you're serving the kebabs.
Use a Grill Pan or Outdoor Grill: If you have access to a grill, use it to cook the kebabs. This will give them a nice smoky flavor.
Serve with a Variety of Dipping Sauces: The kebabs can be served with a variety of dipping sauces, such as tzatziki, hummus, or raita.

Conclusion:

These ground lamb kofto kebabs with pomegranate glaze, Bengali spiced potatoes, and Persian cucumber raita are a delicious and flavorful meal that is perfect for a special occasion. The kebabs are juicy and tender, the potatoes are crispy and flavorful, and the raita is refreshing and cooling. This meal is sure to impress your guests!