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

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i've made this recipe 2 times for a large crowd and it's always a huge hit! the pomegranate really makes these interesting. you can also substitute beef or do a combination of beef and lamb and it still comes out tasting amazing.

to joette- i think persian cucumbers are what she used because she was staying true to her indian point of view. but i doubt anyone would argue against using whatever kind you have. but the persian cucumbers, i find, are more crunchy and have less seeds. as to it being too spicy-its cooking, make it your own. we should all use recipes as a base, but adjust it to our own tastes. if its too spicy, cut back on the spices.

lyn-i've made it before and the baking soda (very little by the way makes a real difference in the way the meat adheres to the skewer and it tenderizes the meat as well. i'm sure you could omit it, but you would also be missing something. every culture has little tricks and we should be more open minded about them.

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This deserves five stars but since the recipe is incomplete I'm giving it four....
I watched the episode and was excited to see Zaatar highlighted as the ingredient that made this recipe special...... I love Zaatar and was very dissapointed to see it omitted in the recipe FN posted --not a clue how much to add................
I hope FN will correct this.
As for the raita- I'm used to Tzadiki and was pleasantly pleased with the addition of mint. Since my Greek Yogurt has expired I used yogurt mixed with some sour cream.

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Couldn't wait to try this out. It was delish! It took me a while to make the dish, but I am definitely not an expert

I normally ignore not so nice comments, but I have to call out Debby for her comments to Lyn. I don't think Lynwas venting. In my opinion she asked a very legitimate question. Unfortunately there are those of us out there that do not frequent the frozen food aisle but still have to be careful with their sodium intake.

Debby, please think twice before putting people down for asking what might seem like simple questions. We are all here to learn something.

Lyn, hopefully someone will answer your question. I'm interested in the answer.

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The lamb kabobs looked so delicious that I wanted to grab those through the TV. I am going to make these for sure.

I am looking forward to watching Aarti on the Food Network.

Someone asked why Persian cuckes. I buy them at all the time. No seeds and not watery. Actually, I eat the cukes for snacks - healthy for me.

You have come a long way Aarti - keep up the good work.

Nancy

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During the show, Aarti mentioned that the kefta was seasoned with zatar, a sumac, thyme and sesame seed spice. I don't see it listed here anywhere, although it would be an excellent compliment to the other flavorings.

The Raita sounds very good. Too bad this and the potato dish weren't really discussed during the show.

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I'm one of those folks who doesn't leave reviews unless I've made the recipe. This time, I'm breaking my own rule, and I am sorry. It frustrates me when people leave comments that are so far out of left field. Why vent about baking soda in meat if you don't do you own homework, Lyn from Illinois? Let's get real. Baking soda can be a tenderizer. Google it, why don't you. As for the sodium police-- I say stay away from eating processed foods, which I do. You need to use salt to bring out the flavor and balance of food. If you know anything about cooking or baking, other than heating up a frozen dinner-- salt is essential. HOWEVER, I never use table salt. I always use kosher salt or sea salt. I go easy, and add more salt if needed. I've eaten plenty of salt-free food from people who leave comments like this and I have one word for you. BLAND. The same goes for spices. If you can't handle spicy food (I go midway go easy... taste it, for crying out loud. You can always add more. I can see that this recipe is delicious and I am going to make it. You bet. Great job, Aarti!

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I tried this because it was the winning dish, but it was too spicy! Had to go out and buy the spices which I will never use again! Why Persian cucumbers, I used mine from my own garden!

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Love this recipe. I've made a similar ones with great success. The pomegranate molasses sounds like a great addition. I'm looking forward to trying this.
And I'm rooting for Aarti..She has both talent and personality.

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I am really excited about trying the "ethnic" recipes but, does the baking soda in this recipe bother anyone else? What happened to watching our sodium intake? What would happen if I tried this recipe without the baking soda?

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I have been waiting for an indian chef on Food Network! I am going to cook this for my lamb loving step daughter and her friends when they come visit this week!