GROUND LAMB KOFTO KEBABS WITH POMEGRANATE GLAZE, BENGALI-SPICED POTATOES AND PERSIAN CUCUMBER RAITA
Provided by Aarti Sequeira
Time 1h5m
Yield 4 servings
Number Of Ingredients 44
Steps:
- 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.
- 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.
CHANA MASALA WITH POMEGRANATE RAITA
Warm up on chilly evenings (and pack in three of your 5-a-day) with this fragrant chana masala curry that's healthy and low in fat. Serve with pomegranate raita
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.
- Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.
- Meanwhile, mix the ingredients for the raita in a small bowl, reserving a few coriander leaves. Roughly mash some of the curry to thicken it. Spoon into bowls with rice, if you like. Scatter over the reserved coriander and serve with the raita on the side.
Nutrition Facts : Calories 351 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
POMEGRANATE RAITA
Provided by Nigella Lawson : Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.
- Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.
CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA
Steps:
- Combine the yogurt, pomegranate molasses, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and refrigerate for at least 30 minutes. Add the chopped mint just before serving, if desired. Refrigerate until ready to serve.
- Heat a grill to medium heat.
- Combine the spices in a small bowl. Stir in enough oil to make a paste and set aside. Brush the lamb leg with some canola oil and season top side of the meat with the curry rub. Let it sit at room temperature for 30 minutes.
- Season the lamb with salt, to taste. Put it on the grill, spice side down, and cook until slightly charred and a crust as formed. At this point, flip the leg over, close the grill cover and cook to a medium-rare doneness. Remove the meat from the grill to a cutting board, loosely tent it with foil and let it rest for 15 minutes. Thinly slice the lamb, against the grain, and arrange the meat on a serving platter. Serve with the raita.
POMEGRANATE RAITA
Tasty, healthier version of Indian raita with pomegranate.
Provided by Raysa
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Stir yogurt, sugar, salt, cumin, black pepper, and chile pepper together in a bowl until fluffy, about 2 minutes. Add pomegranate seeds; mix until well combined. Garnish with mint leaves.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 17.2 g, Cholesterol 3.7 mg, Fat 1.2 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 123 mg, Sugar 16.5 g
SPICE RUBBED SALMON WITH HERB AND POMEGRANATE RAITA
Steps:
- 1.In a small skillet, toast the caraway and cumin seeds over moderate heat, shaking the pan, until the spices are fragrant, about 2 minutes. Transfer the caraway and cumin seeds to a spice grinder and let them cool completely. Add the chile and garlic powders and 1 tablespoon of salt and grind to a powder. 2.Arrange the salmon fillets skin side down on 2 large rimmed baking sheets. Spread the spice mix on the salmon fillets, cover the fish with plastic wrap and refrigerate for 4 to 6 hours. 3.Preheat the oven to 425° and position racks in the upper and lower thirds. Lightly drizzle the fish all over with olive oil and rub it into the spice mixture to make a paste with the spices. Roast the fish for about 25 minutes (for 3-pound fillets), until the flesh just begins to flake; shift the pans from top to bottom and front to back halfway through roasting. 4.Meanwhile, in a medium bowl, combine the yogurt with the pomegranate seeds, chopped cilantro, chopped mint, minced scallions and lemon juice and season the raita with salt. 5.Using 2 large spatulas, carefully lift the fish off the pans, leaving the skin behind, and transfer to platters. Serve with the pomegranate raita. Make Ahead The unroasted spice-rubbed fish and raita can be refrigerated overnight
POMEGRANATE RAITA
Delicious with rice dishes, particularly spicier ones of Indian style. But my family likes this with Middle Eastern rice dishes as we don't eat very spicy and DH loves a sauce with rice. You may add a squeeze of pomegranate juice from the husks of the seeded pomegranate depending how you remove seeds or add a little pomegranate molasses instead, found in Middle Eastern shops. A note to self, change it up a bit by adding fresh finely chopped mint when using sweet white onion sometimes. Modified from a recipe by Nigella Lawson on http://www.foodnetwork.com
Provided by UmmBinat
Categories Fruit
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish.
- Add pomegranate juice or pomegranate molasses as it states in the introduction if wished and stir until yogurt is smooth.
- Scatter the reserved pomegranate seeds over top.
- Enjoy!
Nutrition Facts : Calories 118.2, Fat 3.8, SaturatedFat 2, Cholesterol 11.9, Sodium 46.2, Carbohydrate 18.3, Fiber 3.1, Sugar 14.2, Protein 4.6
RAITA ANARKALI (POMEGRANATE SEEDS RAITA)
This is from today's Weekend magazine. Anardana or pomegranate seeds are something I just love cracking between my teeth and singing the famous song from the Bollywood movie, Heena, that starts like this, "Nar dana...anar dana...asa runi topi wale nal jana"...hehe...did you quite get the tune?!? It means, "O pomegranate seeds, I want to get married to the guy with the pretty cap!" hehehehe...One of my favourite songs and I love the way its done in the movie...very romantic;)
Provided by Charishma_Ramchanda
Categories Asian
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Remove seeds from the fresh pomegranate.
- Refrigerate.
- Mix the yogurt with the seeds in a bowl.
- Add in almonds and mint leaves.
- Mix well.
- Refrigerate until ready to serve.
- Add salt and pepper before serving.
- Garnish with pomegranate seeds, mint leaves and almonds before serving.
- Serve with a spicy curry and rice.
Nutrition Facts : Calories 300.5, Fat 15.6, SaturatedFat 5.8, Cholesterol 31.9, Sodium 158.5, Carbohydrate 31.3, Fiber 5.1, Sugar 24.4, Protein 12.7
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