| • | 2 tbsp. olive oil |
| • | 1 tsp. cumin seed, toasted and ground |
| • | 1 tsp. coriander seed, toasted and ground |
| • | 1 pinch chili flakes |
| • | 1/2 onion, finely diced |
| • | 2 cloves garlic, finely minced |
| • | 4 tbsp. flat leaf parsley finely chopped |
| • | 1 lb. ground lamb |
| • | 1/4 cup fresh bread crumbs, soaked in olive oil |
| • | 1 egg, whisked |
| • | 1/4 cup currants, soaked in hot water |
| • | 2 tbsp. pine nuts, toasted and chopped |
| • | Salt and pepper to taste |
| • | Pomegranate Salad (recipe follows) |
| |
| For the Pomegranate Salad: |
| • | 1/2 cup The Perfect Purée Pomegranate Concentrate, thawed |
| • | 2 tbsp. honey |
| • | 1/2 cup olive oil |
| • | Salt and black pepper to taste |
| • | Seeds from one large Pomegranate |
| • | Long English cucumber, in fine strips |
| • | Salad greens |
| |
| Method for the Pomegranate Salad: |
| 1. | Strip the cucumber and seed the pomegranate. Refrigerate. |
| 2. | In a small bowl, mix together the honey and Pomegranate Concentrate and drizzle in the olive oil. Season to taste with salt and pepper. |
| 3. | Before serving toss the salad ingredients into the dressing and place on the bottom of a large platter. Top with the lamb kebabs. |
| |
| Method: |
| 1. | Heat the olive oil in a sauté pan. |
| 2. | Add the spices to the hot oil and stir until they become aromatic. |
| 3. | Add the onions and garlic to the pan and sauté until transparent. |
| 4. | Add the flat leaf parsley and allow to sizzle. Remove from the heat and cool. |
| 5. | When cool add the onion mixture to the ground lamb. Mix in the bread crumbs, egg, currants and pine nuts. |
| 6. | Season with salt and pepper. |
| 7. | Form the meat into ovals around a skewer. |
| 8. | Grill over a hot fire and serve with Pomegranate Salad. |
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