Lyulyua Kebab. Люля Кебаб

A dish that exists in many ethnic cuisines, including Asia, Middleast, and Mediterranea. They are called differently: люля кебаб, kofta, etc., but contain lamb as the main ingredient and and a mix of spices and herbs, specific for each of the areas.

This particular recipe is typical for Azerbaijan. The preparation is a rather time-consuming (as all  wonderful ethnic foods), but the result will be well worth the effort. I was told that in Uzbekistan this dish is prepared from scratch using lamb chunks, minced with meat axes, prepared exclusively by men, and if you ever make this you'll know: it requires some serious muscle work. The recipe doesn't include egg to bind the ingredients. Through an intensive and time-consuming mixing of the minced meat, it develops homogeneous consistency and binds so well that that the meat will not fall off the skewer.

Ingredients
1kg lamb meat, minced
200 lamb fat, minced
1 white onion, finely chopped
1 tablespoon of spice seeds each, ground: coriander, cumin
1 teaspoon black pepper
1/3 cup chopped cilantro 
salt


Preparation
1. Place all ingredients in a bowl. Start mixing. My Bulgarian friend told me they make kofta by picking up the meat and throwing it back in a bowl till it starts binding. In my case I mixed non-stop for about 15 minutes. You will notice how the consistency of meat changes.

2. Place the mix in the freezer for 30 minutes.

3. Divide the meat into 100g pieces. Start with applying a mix to a skewer by holding a skewer with your left hand and giving it a 180-degree turn every now and molding the meat into a long and lean shape about 2cm in diameter with your right hand. The meat should stick to the skewer. Pinch both ends of the ready product to prevent juices from running.

4. Grill and serve sliced with lettuce, yogurt-lemon sauce and pita bread.

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Grilled Leg of Lamb with Rosemary & Orange Marinade

 My rosemary plant is no more thanks to my super-active mother in law who had weeded it. So when I opened President's Choice rosemary pack, I imagined a simple rub for a lamb leg. The recipe inside the container looked so good and so simple that I couldn't help whisking together a quick fragrant and colorful marinade:

Rosemary and Orange Marinade

(adapted from the President's Choice Rosemary pack)

Marinated Lamb

Rind of 1/2 orange
Juice of 1/2 orange
1/4 C olive oil
2T chopped rosemary
2T white wine vinegar
2 minced garlic cloves
salt pepper to taste

T - tablespoon
t - teaspoon
C - cup

Marinate meat for at least 2 hours and grill following your favourite method.

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BBQ Lamb Ribs

• 1/3 cup vegetable oil
• 2 garlic cloves, minced
• 2 tablespoons pure chile powder (preferably ancho)
• 2 teaspoons ground cumin
• 1 teaspoon black pepper
• 1 teaspoon cayenne
• 1 teaspoons salt
• 3 to 3 1/4 lb ribs (2 racks)
• 1/3 cup orange marmalade or jelly (I used red currant jelly)
• 1/4 cup red-wine vinegar (I used white wine)

1. Stir together oil, garlic, chile powder, cumin, pepper, 1/2 teaspoon cayenne, and salt in a small bowl. Pat lamb dry and rub all over with spice mixture. Transfer lamb to a large resealable plastic bag and seal bag, pressing out excess air. Marinate lamb, chilled, at least 8 hours or overnight.
2. About 1 hour before you're ready to cook, remove the ribs from the fridge and allow to come to room temperature. 
3. Put oven rack in middle position and preheat oven to 350°F. 
4. Transfer lamb to a 17- by 12-inch heavy shallow baking pan and cover pan tightly with foil, then bake 1 1/4 hours. 
5. Meanwhile, stir together marmalade, vinegar, and remaining 1/2 teaspoon cayenne and 1/2 teaspoon salt in a 1-quart heavy saucepan and bring to a simmer, stirring occasionally. 
6. Discard foil from lamb and carefully pour off and discard fat from pan. Brush lamb with some of marmalade glaze and roast, basting every 10 minutes (use all of glaze) and turning racks over every 20 minutes, until browned and tender, about 1 hour. 
7. Cut racks into individual ribs. 

Original recipe Gourmet.com

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Lamb Tagine

A great and subtle Mediterranean flavor of this dish make it a wonderful meal for a friendly get-together. Can be served with couscous and cucumber raita. I made it with ground lamb.

• 3 tbsp divided olive oil
• 2 lbs lamb, cut into 1 1/2-inch pieces
• 2 tsp paprika
• 1/4 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp  cayenne pepper
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp cardamom pods
• 1 tsp salt
• 1 tbsp  +1/2 tsp ground ginger
• 1 pinch saffron
• 3/4 tsp garlic powder
• 3/4 tsp ground coriander
• 2 white onion, cut into 1-inch cubes
• 5 carrots, sliced and peeled, cut into fourths, 
• 3 garlic cloves, minced
• 1 zested lemon
• 14oz chicken broth
• 1 tbsp tomato paste
• 1 tbsp honey
• 1 tbsp corn starch
• 1 tbsp water 

1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes. 

Original recipe: Allrecipes.com

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