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Aarti Sequeira - Lamb Kebabs with Pomegranate Glaze


  • Ground Lamb, 1 pound
  • Quarter-size Slices Ginger, 3
  • Cloves Garlic Or, 2 large 4 small
  • Medium Shallots, 2
  • Zest Of Lemon, Zest of 1 lemon, and separately, its juice
  • Sprigs Fresh Mint, 4
  • Kosher Salt, 3/4 teaspoon
  • Pomegranate Molasses, 4 tablespoons
  • Baking Soda, 1/2 teaspoon
  • Garam Masala, 1/4 teaspoon, optional
  • Oil, for drizzling
  • Plain Yogurt, 1 cup
  • Fresh Mint, 2 tablespoons minced
  • English Cucumber, 1 large, grated
  • Clove Garlic, 1, minced



* Special equipment: Food processor if you have it, 8 bamboo skewers, stovetop griddle or big nonstick pan or outside grill

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: Mi

Grocery List for this recipe

1Ground Lamb

1Quarter-size Slices Ginger

1Cloves Garlic Or

1Medium Shallots

1Zest Of Lemon

1Sprigs Fresh Mint

1Handful Fresh Cilantro

1Kosher Salt

1Pomegranate Molasses

1Baking Soda

1Garam Masala

1Lots Of Freshly Ground Pepper


1Plain Yogurt

1Fresh Mint

1English Cucumber

1Clove Garlic

1Kosher Salt And Freshly Ground Pepper