Lamb skewers on skewers with pomegranate glaze, potatoes with bengal spices and raita sauce – a detailed recipe Cooking. Share with friends: 
Time: 1 hour. 5 minutes. Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Kebabs:
- 450 gr minced lamb meat
- 1/2 bunch of fresh parsley (tear leaves to get about 2 tbsp.)
- 4 sprigs of fresh mint (tear leaves to make about 1 tbsp.)
- 1 shallot chopped shallot
- Zest and juice of 1 Meyer lemon (small lemons with a sweeter taste)
- 2 cloves of garlic
- 1 tsp baking soda
- Salt and ground black pepper
- Olive oil for lubrication and adding to the dish
- 2 tbsp. l pomegranate molasses (see recipe here)
- 1 tsp crushed mustard
- Optional equipment: 12 bamboo skewers 25 cm long (soak in water for 30 minutes)
Potatoes:
- 450 gr young potatoes
- Salt and ground black pepper
- 2 tbsp. l canola oil
- 2 tbsp. l Punch Puren Spice Mix or Bengal Mix 5 spices “(seeds of cumin, fennel, black mustard, oregano, fenugreek)
- 1 head of red onion sliced into thin half rings medium sized onions
Raita:
- 2 sliced 0.5 cm thick. Persian cucumbers (approximately 1 1/4 Art.)
- 6 sprigs of fresh mint (tear and chop leaves to it turned out about 1/4 tbsp.)
- 1 minced clove of garlic
- 1 tbsp. natural yogurt
- Salt and ground black pepper
Recipes with similar ingredients: minced lamb, potatoes, shallots, garlic, cucumbers, yogurt, lemon juice, pomegranate molasses, whole grain mustard, cumin, fennel seeds, mustard seed, oregano, mint, parsley, raita sauce
Recipe preparation:
- For raita sauce: In a large bowl, mix cucumber, mint, garlic and yogurt with plenty of salt and pepper to taste. Cover and refrigerate. For potatoes: In a large pot pour cold water and put it on a strong fire. Put potatoes and a large portion of salt. Bring water to a boil, then boil the potatoes until soft, about 20 minutes. When the potatoes will be ready, drain the water and pass it through the press to potatoes.
- Heat in a large frying pan over medium heat. canola oil. When it is covered with a shiny film, put spices punch purin. Sauté the spice mixture until aroma until they will not start firing, for about 30 seconds. Lay the bow and sauté until soft and lightly browned. Reduce the heat to medium. Add the potatoes, take it spatula to make a flat cake and fry for about 5 min., Stirring and crushing several times, until the bottom becomes slightly crispy. Salt and pepper the potatoes to taste and hold warm before serving.
- Meanwhile, in a food processor, mix parsley, mint, shallots, lemon zest, garlic and chop well. Put the mixture in a bowl with lamb meat, soda and plenty of salt and pepper to taste. Stir until the mixture is sticky, similar to a piece of knitwear, and will retain its shape.
- Separate a small ball of meat and make it thick cylinder. String it along the skewer and press the meat to the skewer, so that it is evenly spaced along the entire length. Repeat the same action with the remaining meat mixture. Put kebabs on oiled oil a baking sheet and pour some more oil. AT mix pomegranate molasses, lemon juice and mustard.
- Lighten the grill or heat the pan moderately high heat. Place the kebabs on a hot grill and fry, turning over every 2-3 min. and lubricating with a pomegranate mixture. Cook kebabs until browned, about 6 min. Transfer kebabs to a serving dish and serve with potato cake and raita.
