| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless shoulder or leg of lamb, cut into 1-inch cubes |
| 2 |
c |
Pomegranate juice |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 1 |
|
Bay leaf; crushed |
| 1 |
ts |
Crushed thyme |
| 2 |
|
Cloves garlic; crushed |
| 3/4 |
lb |
Fresh plums |
| 6 |
tb |
Pomegranate juice |
| 2 |
tb |
Lemon juice |
| 3 |
|
Cloves garlic |
| 1 |
tb |
Cilantro; chopped |
| 1 |
tb |
Fresh basil; chopped |
|
|
Salt and cayenne pepper; to taste |
INSTRUCTIONS
PLUM SAUCE
[bct note: the first-person author below is not me -- this came nearly 3
years ago from some web page and I kept forgetting to write down the URL
back in those days ]
One memorable part of my 1993 visit to Russia was the "search for
shashlyk." I was told that if I found good shashlyk, it would be a
wonderful dining experience. Unfortunately, I had bad shashlyk in a lot of
places ... try to avoid Russian dining establishments that are simply
called "Cafe". I finally came across some terrific shashlyk at a little
place called the Bombay Cafe, right down the street from the American
Embassy in St. Petersburg. But this recipe, extracted from a Russian
cookbook and slightly tweaked, was even better. I was lavishly complimented
by my Russian dinner guests, who said that the only thing that wasn't
authentically Russian about it was that the meat I used was too
high-quality ...
The easiest way to juice the pomegranates is to carefully seed them and
place the seeds into a food processor. Whiz them around for a couple of
minutes, then thoroughly strain. Bottled pomegranate juice is also
available in Middle Easters markets, but, of course, fresh is always
better.
Combine the pomegranate juice, oil, salt, pepper, bay, thyme and garlic.
Marinate the lamb overnight in this mixture. The next day, place the meat
on skewers (remembering to soak them in water if you're using wooden or
bamboo skewers), alternating each cube of meat with a slice of onion and/or
eggplant. Grill the shashlyk over hot coals for 10 minutes. Serve with plum
sauce, and with plov as a side dish. Serves 6-8, or more if you're
preparing a multi-course meal.
Plum Sauce: Place the plums in a saucepan, cover with water and bring to a
boil. Reduce heat, and simmer until soft, about 6-8 minutes. Drain, then
peel and pit the plums.
In a bowl mash the plums and then stir in the remaining ingredients.
Transfer to a saucepan, bring to a boil, then simmer for 20 minutes.
Cool the sauce, then place in a covered container in the refrigerator
overnight so that the flavors will combine. Serve at room temperature.
Posted to CHILE-HEADS DIGEST V4 #139 by Brent Thompson
<brent@hplbct.hpl.hp.com> on Sep 29, 1997
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