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Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita Recipe

Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • on November 14, 2011

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    did not like the flavors.....won't be making this again. Sorry Aarti!

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  • on July 22, 2011

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    GREAT flavors but might want to make meatballs. Mine came out just like the picture and it might be a traditional type of kebab, but it almost looks obscene to my Western eyes. Meatball shapes would be much more appetizing. Other than that, I loved it, though I might have liked more pomegranate flavor and really think using something else you have on hand like plain molasses or honey would work fine if you don't want to find and buy pomegranate molasses just for this.

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  • on July 22, 2011

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    Did not imagine how much the pomegranate molasses can help out the flavor of the kebabs. See my blog for review at mytastyhandbook site.

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  • on December 25, 2010

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    Since I cook a lot of food almost everday, fresh food from scratch, from all over the world I have a few suggestions to the above recipe. I tried the recipes and confer with the other reviewers - First I would spice the Kabob with Persian spices or adveih, I would use middle eastern pomegranate molases, I would supplement or add to the the panch puran with potato hash spices and lastly I would make true Persian yogurt called mast o khiar. All these spices I have purchased online at amazon or ethnicfoodsco a wonderful online store for international ingredients. The brand name is Ajika and the spice blends are truely authentic.

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  • on August 19, 2010

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    I decided to try to make this entire meal sticking as closely as possible to the recipe, I even made my own pomegranate molasses as per Alton Brown's instructions. My husband and I thought the lamb could have used more spices and seasoning, I may have gone too light on the salt. I added 1/2 teaspoon of a hot chile powder (chile molida, I should have added a teaspoon. I also added some cilantro to the mint and the parsley, and I used ginger as she did on her blog video. Still, it was just slightly underspiced for us (we're accustomed to Indian food.

    The raita was okay but rather bland -- I've used other recipes with more spices that I like a lot better. If the lamb were spicier the raita would have been fine.

    The potatoes rocked. I had actually never heard of the Bengali 5-spice seasoning, but I happened to have all of the ingredients on hand (I googled the recipe, and what I found said equal parts of whole seed of cumin, mustard, fennel, fenugreek, and nigella or kalonji or onion seed -- you'll probably have to mail order the nigella, I've never seen it in a shop here in RI. I followed the instructions except sauteed the potatoes a lot longer than recommended, got them really really crispy. Okay, crispy potatoes with onion and interesting spices can't possibly be bad.

    Not sure if I'll make the lamb again, definitely won't make the raita, but I'll definitely make the potatoes again. Nice.

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  • on August 14, 2010

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    My husband and I love this recipe. I use half ground turkey and half lamb just to lighten up and add cilantro it is so good. Aarti is showing repeatedly that she should win this competition. Her food has inspired me to try recipes I would have passed up before.

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  • on August 09, 2010

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    I had been dying to try this since I saw it on the show. Finally this evening I had my chance and, WOW! This meal was very easy to come together even though there were a lot of dishes to do in the end. The lamb was flavorful and complex, the potatoes were crispy and intense and, the raita was cooling and well matched to it's companion dishes.
    This dish went above and beyond my excited expectations. Thank you Aarti for a new addition to my repertoire!

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  • on August 01, 2010

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    I have been trying for years to cook Indian food and this meal was the first time my family actually liked what I made.

    I misread the kebab instructions and put the lemon juice in with the zest and other ingredients that get mixed with the meat. This made the meat limp and very difficult to get on the skewers. I added some bread crumbs to stiffen it up a bit and it worked very well.

    I had trouble finding the Indian spices. I looked up what panch puran spice was and found out it was a blend of 5 spices, 3 of which I had and 2 I had never heard of. So I used the 3 I had in the potatoes and they came out fine.

    I also could not find pomegranate molasses, but I did find some pomegranate nectar. I cooked that with some molasses and to make the sauce to brush on the kebabs. It worked great.

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  • on July 28, 2010

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    First I just want to ask... does baking soda really have salt in it? I haven't looked at the sodium content on the box... so...

    I made these kebabs, not the whole dish. They were super. Next time I won't add the mint b/c we just didn't care for the flavor. Also I didn't have the pomegranate so I subed honey. I also don't eat lamb... so I used a mixture of ground beef and pork. Fan flipping tastic!

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  • on July 27, 2010

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    Aarti,

    I love LOVE this recipe!!! It tasted awesome without the pomegranate molasses.
    Those who are giving it less stars do not know what flavors make!!

    Bring out more such recipes!!

    You make Indian cooking so easy and flavorful and healthy!

    xoxo,
    Binni

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