PERSIAN LAMB KOOBIDEH
by Neil Clifton
I subscribe to Mark Weins Youtube channel (at it's simplest he travels the world eating local food, but it is so much more) He was in Iran and he was with a local food hero who was showing him him the best places to eat. Down a back alley off the beaten track there is a butchers selling only lamb and beef - you choose your cut of meat, pay for it and then take it 2 steps across the road where some nice gents will mince it, add some seasoning and grill it over charcoal. - What a perfect way to live! This is my attempt at recreating it.
INGREDIENTS
Lamb:
600g minced lamb
1 large red onion, grated
2 tsp salt
1 tsp ground black pepper ground
1/2 tsp turmeric
2 tsp paprika
Baste:
2 tbsp olive oil or melted butter
1 lemon, juiced
1 pinch salt
Mint Yogurt:
1 cup Greek yogurt
1/2 cup finely chopped mint leaves
2 medium cloves garlic, minced (about 2 teaspoons)
1 tablespoon fresh juice from 1 lemon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
To Serve:
Naan
Chopped coriander.
Yellow chilli
Sliced red onion
Sliced cherry tomato
METHOD
1. Combine all ingredients for the lamb and thread onto skewers, the smaller the better - about 12-15mm thickness max then chill in the fridge.
2. Combine the ingredients for the baste.
3. Combine ingredients for the yogurt.
4. Over white coals on the bbq grill the lamb skewers for 3/4 minutes per side basting as you go.
5.Serve with mint yogurt, on naan bread with chilli, coriander and tomotoes.
HINTS & TRICKS
If you can go to the butcher and ask him to mince some lamb for you, you want at least 20% which gives the flavour. Its also good fun to mince it yourself, but you do need a decent sharp knife.
WINE SUGGESTION: A full bodied red, full of black fruit with hints of spices, perfect with lamb.
