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2 tbsp. olive oil |
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1 tsp. cumin seed, toasted and ground |
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1 tsp. coriander seed, toasted and ground |
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1 pinch chili flakes |
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1/2 onion, finely diced |
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2 cloves garlic, finely minced |
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4 tbsp. flat leaf parsley finely chopped |
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1 lb. ground lamb |
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1/4 cup fresh bread crumbs, soaked in olive oil |
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1 egg, whisked |
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1/4 cup currants, soaked in hot water |
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2 tbsp. pine nuts, toasted and chopped |
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Salt and pepper to taste |
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Pomegranate Salad (recipe follows) |
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| For the Pomegranate Salad: |
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1/2 cup The Perfect Purée Pomegranate Concentrate, thawed |
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2 tbsp. honey |
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1/2 cup olive oil |
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Salt and black pepper to taste |
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Seeds from one large Pomegranate |
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Long English cucumber, in fine strips |
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Salad greens |
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| Method for the Pomegranate Salad: |
| 1. |
Strip the cucumber and seed the pomegranate. Refrigerate. |
| 2. |
In a small bowl, mix together the honey and Pomegranate Concentrate and drizzle in the olive oil. Season to taste with salt and pepper. |
| 3. |
Before serving toss the salad ingredients into the dressing and place on the bottom of a large platter. Top with the lamb kebabs. |
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| Method: |
| 1. |
Heat the olive oil in a sauté pan. |
| 2. |
Add the spices to the hot oil and stir until they become aromatic. |
| 3. |
Add the onions and garlic to the pan and sauté until transparent. |
| 4. |
Add the flat leaf parsley and allow to sizzle. Remove from the heat and cool. |
| 5. |
When cool add the onion mixture to the ground lamb. Mix in the bread crumbs, egg, currants and pine nuts. |
| 6. |
Season with salt and pepper. |
| 7. |
Form the meat into ovals around a skewer. |
| 8. |
Grill over a hot fire and serve with Pomegranate Salad. |
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