Ever since we had a detailed discussion in the office about how much we love lamb, I've been in the mood for it. Because I don't make it all that often, I want it to be something special — yet not too expensive.
That's why I decided on a distinctive recipe for kofta, or ground meat kebabs, that calls for lamb, silky crème fraîche, delicate shallots, and pomegranate molasses for a complex yet delicate flavor.
These go on the grill first, before being simmered for a bit on the stovetop, which helps turn them tender and unctuous. See the recipe after the break. From Food & Wine
Ingredients 2 tablespoons crème fraîche Directions Serves 4.
Ground Lamb Kebabs
1 garlic clove, minced
1-1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound ground lamb
12 large shallots—peeled, halved lengthwise and root ends trimmed but kept intact
2 tablespoons extra-virgin olive oil
1/3 cup water
1-1/2 teaspoons pomegranate molasses
1 teaspoon fresh lemon juice
2 tablespoons chopped scallions
1 tablespoon chopped flat-leaf parsley
Warm pita bread, for serving
From Food & Wine
2 tablespoons crème fraîche