Best 3 Ground Lamb Kofto Kebabs With Pomegranate Glaze Bengali Spiced Potatoes And Persian Cucumber Raita Recipes

Embark on a culinary journey to the vibrant crossroads of Middle Eastern flavors with these ground lamb kofto kebabs, accompanied by a trio of delectable sides: Bengali spiced potatoes, Persian cucumber raita, and a luscious pomegranate glaze. These dishes, hailing from diverse culinary traditions, unite to create a symphony of taste and texture that will tantalize your palate.

The succulent kofto kebabs, crafted from fragrant ground lamb, are seasoned with an enticing blend of Middle Eastern spices and herbs, grilled to perfection and glazed with a sweet-tart pomegranate reduction. These tender morsels burst with flavor in every bite.

Bengali spiced potatoes, a delightful vegetarian complement, showcase the aromatic flavors of Bengali cuisine. Potatoes are tossed in a vibrant blend of fragrant spices, pan-fried to a golden crisp, and finished with a touch of tangy tamarind sauce. The result is a captivating harmony of sweet, sour, and savory flavors.

Persian cucumber raita, a refreshing and cooling accompaniment, offers a delightful contrast to the richness of the kebabs and potatoes. Crisp cucumbers, cool yogurt, and aromatic herbs combine to create a soothing and flavorful condiment that balances the heat of the spices.

The vibrant pomegranate glaze, a key component of this dish, adds a touch of sweetness and tang to the kebabs. Made with fresh pomegranate juice, lemon juice, honey, and spices, this glaze caramelizes beautifully on the grill, infusing the kebabs with a delightful sweet-tart flavor.

Here are our top 3 tried and tested recipes!

GRILLED GROUND LAMB KOFTA KEBAB RECIPE

Grilled Ground Lamb Kofta Kebab Recipe image

Don't be intimidated, this EASY lamb kofta recipe is just 6 ingredients! Learn how to make lamb kofta kebab (aka ground lamb kebabs) at home in 15 minutes.

Provided by Maya Krampf

Categories Main Course

Time 16m

Number Of Ingredients 9

Ingredients

8 Bamboo skewers
1/4 cup Onion ((grated))
2 cloves Garlic ((minced))
1 tbsp Fresh parsley ((chopped))
1 tbsp Fresh dill ((chopped))
1 tsp Cumin
1 1/2 tsp Sea salt
1/4 tsp Black pepper
2 lbs Ground lamb

Steps:

Soak the bamboo skewers in water for 30 minutes. Pat dry.
Meanwhile, in a large bowl, stir together all ingredients except the lamb. Add the lamb and mix until just combined. Do not over-mix.
Divide the meat into 16 sections. Mold each section of meat around a bamboo skewer, making it a few inches long and about 1 inch (2.5 cm) thick. You'll fit 2 sections of meat per skewer, about 1-2 inches apart.
Preheat the grill to medium-high heat and oil the grates lightly. Place the skewers on the grill and cook for 3 minutes. Flip and cook for 3-5 more minutes, to desired level of doneness. Time on the second side will be about 2 minutes for medium rare, 3 minutes for medium, 4 minutes for medium-well and 5 minutes for well done.

Nutrition Facts : Calories 324 kcal, Protein 18 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 503 mg, ServingSize 1 serving

LAMB KEBABS WITH POMEGRANATE GLAZE

Lamb Kebabs with Pomegranate Glaze image

Provided by Aarti Sequeira

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 pound ground lamb
3 quarter-size slices ginger
2 large cloves garlic or 4 small
2 medium shallots
Zest of 1 lemon, and separately, its juice
4 sprigs fresh mint
Handful fresh cilantro
3/4 teaspoon kosher salt
4 tablespoons pomegranate molasses
1/2 teaspoon baking soda
1/4 teaspoon garam masala, optional
Lots of freshly ground pepper
Oil, for drizzling
1 cup plain yogurt
2 tablespoons minced fresh mint
1 large English cucumber, grated
1 clove garlic, minced
Kosher salt and freshly ground pepper

Steps:

For the lamb: Bring the lamb to room temperature. If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn. Grab your food processor. You can chop all this by hand too; just make sure to chop it all up very finely. Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor. Grind until very finely chopped. Throw the lamb into a big bowl. Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat. Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric. It will also be very sticky. Perfect! Divide the meat in half, then in half again and then half again, until you have 8 mounds. Have a platter ready for your completed kebabs. Drizzle a little oil on the platter so the kebabs don't stick. Have your bamboo skewers standing by. Take one ball of meat and roll it into a short stump. Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down. It should be a little over 1/4-inch thick. Roll the kebab between your hands to seal the meat. Repeat. Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready. Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl. When it's hot, place the skewers on the grill. Cook about 2 minutes, then turn a quarter of the way. Brush with the lemon-molasses glaze and cook another 2 minutes. Continue in this way until you've cooked the meat 8 to 10 minutes.
For the raita: Mix the yogurt, mint, cucumber and garlic together. Season with salt and pepper, and serve alongside the kebabs.

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:

For the Kofto Kebabs: Use a fine grater to mince the onion for a smooth texture.
For the Pomegranate Glaze: Reduce the glaze until it thickens and coats the back of a spoon for a glossy finish.
For the Bengali Spiced Potatoes: Use a large skillet to ensure the potatoes have enough space to fry evenly.
For the Persian Cucumber Raita: Use a food processor to finely chop the cucumber for a smooth texture.

Conclusion:

This combination of Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali Spiced Potatoes, and Persian Cucumber Raita offers a delightful culinary journey through different regions and flavors. The kebabs are juicy and flavorful, the potatoes are crispy and aromatic, and the raita provides a cooling and refreshing contrast. Whether you're hosting a dinner party or simply looking for a delicious and unique meal, this trio of recipes will surely impress your taste buds. So gather your ingredients, fire up the grill, and embark on a culinary adventure that celebrates the diverse and vibrant flavors of the world.