Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita (Aarti Sequeira) Recipe
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Ingredients:
- 2 persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
- 2 tbsp panch puran spice blend or bengali five spice blend
- can be found at specialty asian and indian markets.
- can be found at specialty asian and indian markets
- special equipment: 12 (10-inch) bamboo skewers, soaked in water for 30 minutes
Directions:
- For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
- For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
- Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
- Light a grill or heat a grill pan over medium-high heat.
- Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
- Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
- Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.38 Kcal (2623 kJ) | ||
| Calories from fat | 300.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.4g | 51% | |
|---|---|---|---|
| Cholesterol | 85.72mg | 29% | |
| Sodium | 528.95mg | 22% | |
| Potassium | 1445.83mg | 31% | |
| Total Carbs | 45.81g | 15% | |
| Sugars | 12.25g | 49% | |
| Dietary Fiber | 13.12g | 52% | |
| Protein | 29.59g | 59% | |
| Vitamin C | 69.5mg | 116% | |
| Vitamin A | 4.8mg | 161% | |
| Iron | 449.3mg | 2496% | |
| Calcium | 331.2mg | 33% | |
| Amount Per 100 g | |||
| Calories | 135.03 Kcal (565 kJ) | ||
| Calories from fat | 64.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 51% | |
|---|---|---|---|
| Cholesterol | 18.48mg | 29% | |
| Sodium | 114.02mg | 22% | |
| Potassium | 311.68mg | 31% | |
| Total Carbs | 9.88g | 15% | |
| Sugars | 2.64g | 49% | |
| Dietary Fiber | 2.83g | 52% | |
| Protein | 6.38g | 59% | |
| Vitamin C | 15mg | 116% | |
| Vitamin A | 1mg | 161% | |
| Iron | 96.9mg | 2496% | |
| Calcium | 71.4mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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