Tag: lamb
Afghan Lamb Kebab
Afghan Lamb Kebab
This particular style of yogurt/garlic marinated lamb kebabs are the most popular in Afghani cuisine. The yogurt and lemon juice act as a natural tenderizer, with the acidity helping break down the connective tissue as well as adding a richness to the lamb. I prepared these under my broiler, but they can definitely be grilled for the same amount of time.
Equipment
- metal skewers
Ingredients
- 2 lbs boneless leg of lamb cut into 1” cubes
- 1/2 cup plain yogurt
- 4 garlic cloves minced
- 3 tbsp lemon juice
- 2 tsp ground coriander
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Mix all of the marinade ingredients together.
- Marinate the lamb for 8 hours; preferably overnight.
- Preheat your oven’s broiler. Line a baking sheet with foil. Place a baking rack on top of the baking sheet. Thread 5-6 pieces of lamb on each skewer.
- Broil for 5 minutes a side.
Ghormeh Sabzi
Ghormeh Sabzi
Ghormeh sabzi is considered the national dish of Iran. The dish consists of stewed lamb and kidney beans with a large amount of fried herbs and onions such as parsley, cilantro, fenugreek, leeks, green onions, and white onions. Traditionally, dried black limes(indigenous to the Middle East) are used as acidity to cut through the richness of this stew. You will probably have a hard time finding black limes, so you can substitute lemon juice. Ghormeh sabzi is best served with basmati rice.
Ingredients
- 1 cup dried kidney beans soaked overnight
- 2 lbs leg of lamb cubed
- 1 medium onion finely chopped
- 3 bunches parsley chopped
- 1 bunch cilantro chopped
- 4 green onions chopped
- 1 leek chopped
- 1 tbsp dried fenugreek leaves
- 4 tbsp lemon juice or 4 dried black limes
- 1 tbsp turmeric
- salt and pepper to taste
- 1/4 cup vegetable oil
Instructions
- Heat up a 1/4 cup of vegetable oil in a Dutch oven over medium heat. Sauté the herbs for 15 minutes. Remove from the pan and set aside.
- Add 2 tbsp of vegetable oil and sauté the onions for 10 minutes.
- Add in the lamb, turmeric, salt and pepper. Sauté for 8 minutes.
- Stir in the soaked beans, lemon juice, and the fried herbs.
- Pour in 2 cups of water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 2 hours.
- Adjust the seasoning.
Xinjiang Lamb Burger
Xinjiang Lamb Burger
The seasonings in this lamb burger are the exact same as the Xinjiang lamb skewers eaten by the Uyghur population of Northwestern China. With middle eastern influences in the flavor, the burgers are heavily cumin based. I recommend cooking the burgers to medium-well. They will still be quite juicy. The lamb burgers are topped with lettuce, tomato, and a simple yogurt sauce that cuts through this heavy comfort food of goodness.
Ingredients
- 1 lb ground lamb
- 2 tbsp ground cumin
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- burger buns
- tomatoes sliced
- lettuce
Sauce
- 1/2 cup Greek yogurt
- 2 tbsp lime juice
- 1/4 cup onion finely chopped
- 1/4 cup cilantro finely chopped
- 1/2 tsp cumin
- pinch salt
Instructions
- Mix together all of the sauce ingredients. Keep in the refrigerator until ready for use.
- Mix together the lamb, cumin, garlic, salt, pepper, and cayenne.
- Patty up the lamb to your desired size: 4-1/4lb, 3-1/3lb, or 2-1/2lb.
- Heat up cooking oil on a griddle over medium high heat. Place the patties on the pan.
- Depending on the size of the patties, cook for 5-7 minutes per side. You do want the burgers cooked all of the way through.
- Place the burgers on a bun with lettuce, tomato, and the sauce.
