Ancient Fire is the name of my brand of homemade wines, meads, ciders & beers. Under that name I also write articles on my projects, wines from around the world, food & pairing, the wine business, wineries, travel and all things I enjoy in this life. -- Jason
Friday, October 1, 2010
Earlier in the year I needed lamb for South African Bobotie and my local premium meet shop ground a whole leg for me. That meant some portioned packages for the freezer. What a burden!!!
I have enjoyed a ground lamb khebab in the middle-eastern style a few times in my life. Not having worked with lamb at home but three times now I had never made them. I suspected they wouldn't be hard, but would they taste good? Yup!
Here is the recipe I used:
1 lb lean ground lamb
1/2 cup ground slivered almonds
1/2 cup finely chopped onion
5 medium cloves garlic, freshly minced
1 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cumin
3/4 teaspoon black peppercorns, freshly ground
2 tablespoons chopped fresh cilantro
Mix all ingredients until distributed. Portion into 6 balls and roll each into log form. Thread onto a bamboo or metal skewer. I chose to broil (on high) mine with the broiler pan in the middle of the oven. I turned them once and it took a total of about 15 minutes of cooking time.
A nice conclusion is to say that this is what you should get when you combine quality meat with some fresh local ingredients like onions, garlic and cilantro.
I paired my khebabs with some of the 2009 Ancient Fire Chateauneuf-du-Pape. The spicy, earthy flavors paired well with the onions, garlic and spices and the overall complexity of both the khebabs and the wine played nicely together.
Posted by Jason Phelps at 7:12 AM
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I love lamb khebabs! What time is dinner? Theresa
I can't help but to think of Flight of the Conchords every time I hear or see a khebab! :)
We buy lamb patties at the farmer's market. This will be perfect with some of them - THANKS :-) Kate
I have never made these before - now I am inpsired! Love the pairing of Chateauneuf-du-Pape - what a perfect match! Cheers!
Oh these look good! I love the idea of lamb. I just got back from Montreal and purchased a spice blend called "Silk Road." The merchant suggested lamb to which I have virtually no experience cooking with it. I'm going to try your recipe. Part your way and try the blend I purchased. BTW-I know you've been to Montreal. I went to Marche Jean-Talone. Been there?
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