Wednesday, November 14, 2007

Lamb Kebabs in Tomato Sauce

This is very similar to the two other lamb recipes on this site, but the others are grilled and baked; these are fried and then cooked slowly in a simple tomato broth until the broth and absorbed and the meatballs plump up. It's easy to make for a crowd. This recipe fed seven. I unfortunately don't have a photo.

Mix together:

2.5lb ground lamb
1.5 large onions, diced
5 cloves of garlic, minced
1 egg
1/4c dry fine bread crumbs
1 bunch finely chopped cilantro
2T cinnamon
3T each of
black pepper
cayenne pepper
ground ginger
4T each of

Fry a little bit in a pan to test the spices; adjust if necessary. The mix should be tacky and easy to form into small balls (about 1" diameter), using wet hands so meat doesn't stick to your hands. Press each ball into bread crumbs to cover both sides. In a pan with a thin layer of hot olive oil, fry the balls in one layer to brown both sides and then remove from pan (you'll probably have to do this in batches. Add more oil if necessary to pan, and then add:

1/2 diced onion
6 cloves sliced garlic
2 pods cardamom

and saute until onion is translucent. Push onion mixture to sides, and add to middle of pan:

1/2 can tomato paste (2-3T)

and let caramelize. Mix with onions. Deglaze with 1-2c chicken broth and mix well. Return kebabs to pan and cook, covered, about 30 minutes or until balls are tender. Remove lid and reduce sauce until thick and dark. Serve with couscous.

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