Kabab Kebab with Pomegranate Molasses Glaze Recipe

Description:

Juicy and flavorful lamb kababs are glistening with a rich, dark pomegranate molasses glaze. The glaze has a beautiful deep red hue, contrasting against the slightly browned surface of the lamb. Toasted walnuts add a pleasant crunch and visual texture. The kababs are served hot, with a slightly glossy sheen from the glaze. The cilantro adds pops of vibrant green to the dish. The overall presentation is visually appealing and suggests a rich and delicious flavour profile.

Ingredients:

• - 1 lb ground lamb
• - 1/2 cup finely chopped onion
• - 1/4 cup finely chopped cilantro
• - 2 cloves garlic, minced
• - 1 tsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp turmeric
• - 1/4 tsp cayenne pepper (optional)
• - Salt and pepper to taste
• - 1/4 cup pomegranate molasses
• - 2 tbsp olive oil
• - 1 tbsp lemon juice
• - 1/4 cup chopped walnuts, toasted

Instructions:

1. 1. In a large bowl, gently combine the ground lamb, onion, cilantro, garlic, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Mix thoroughly but avoid overmixing, which can make the kababs tough.
2. 2. Shape the lamb mixture into 1-inch thick patties or elongated kababs, approximately 4 inches long.
3. 3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, carefully place the kababs in the skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, or until browned and cooked through. If using larger kababs, consider grilling.
4. 4. While the kababs are cooking, prepare the pomegranate molasses glaze. In a small saucepan, combine the pomegranate molasses, remaining 1 tbsp olive oil, and lemon juice. Bring to a simmer over low heat and cook for 5 minutes, stirring occasionally, until slightly thickened.
5. 5. Once the kababs are cooked, remove them from the skillet and set aside.
6. 6. Pour the pomegranate molasses glaze into the skillet and bring to a simmer. Cook for another 2-3 minutes until slightly reduced.
7. 7. Return the cooked kababs to the skillet, coating them evenly with the glaze.
8. 8. Sprinkle the toasted walnuts over the kababs and serve immediately. Garnish with extra cilantro if desired.