Basturma (georgian Pomegranate Marinated Grilled Lamb) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Boneless leg of lamb,
For the marinade:,
2 cup: Fresh pomegranate juice, (or
1 cup: Pomegranate syrup),
1 small: Onion, grated
2 Cloves: garlic, minced
1/4 cup: Extra virgin olive oil,
Freshly ground black pepper,
1/4 cup: Chopped fresh cilantro,
Plus,
1/4 cup: For garnish,
1: Bay leaf, crushed
1 tsp: Ground coriander,
Freshly ground black pepper,
Salt,
Lemon wedges for serving,
Directions:
From: Nov/Dec issue On The Grill magazine For subscription information,
send mail to OnTheGrill@aol.com
In the Republic of Georgia, basturma is a sort of shish kebab (Elsewhere in
the Near East, the term refers to spiced dried meat and is etymologically
related to our word pastrami.) Georgians love the combination of fruit and
meat with pomegranate juice as a common seasoning. If you cant find fresh
pomegranates, use pomegranate syrup (sometimes called pomegranate
molasses), which is sold in Middle East and Armenian markets. This recipe
comes from my friend, Darra Goldstein, author of The Georgian Feast (Harper
Collins).
Serves 4
Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew.
(Leave a little fat intact.)
Prepare the marinade. To juice a fresh pomegranate, cut it in half and
press it on a citrus reamer. Strain juice into a large non-reactive bowl.
Stir in the remaining marinade ingredients. Add the lamb and marinate for
at least 4 hours, preferably overnight.
Thread lamb onto skewers and season with salt and pepper. Build the fire
and let it die down to embers. Oil the grill. Rake a 1-inch layer of
glowing coals beneath it. Generously season the kebabs with salt; grill,
basting with any excess marinade, until the lamb is cooked to taste, 4 to 6
minutes per side. Transfer the kebabs to a platter, sprinkle with the
remaining cilantro and serve with lemon wedges.
Garry Howard, Cambridge, MA g.howard@ix.netcom.com Garrys Home Cookin
Website http://members.aol.com/garhow/cooking
From: "Garry Howard" Date: 22 Dec 96 Bbq Mailing List
Source from luhu.jp
send mail to OnTheGrill@aol.com
In the Republic of Georgia, basturma is a sort of shish kebab (Elsewhere in
the Near East, the term refers to spiced dried meat and is etymologically
related to our word pastrami.) Georgians love the combination of fruit and
meat with pomegranate juice as a common seasoning. If you cant find fresh
pomegranates, use pomegranate syrup (sometimes called pomegranate
molasses), which is sold in Middle East and Armenian markets. This recipe
comes from my friend, Darra Goldstein, author of The Georgian Feast (Harper
Collins).
Serves 4
Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew.
(Leave a little fat intact.)
Prepare the marinade. To juice a fresh pomegranate, cut it in half and
press it on a citrus reamer. Strain juice into a large non-reactive bowl.
Stir in the remaining marinade ingredients. Add the lamb and marinate for
at least 4 hours, preferably overnight.
Thread lamb onto skewers and season with salt and pepper. Build the fire
and let it die down to embers. Oil the grill. Rake a 1-inch layer of
glowing coals beneath it. Generously season the kebabs with salt; grill,
basting with any excess marinade, until the lamb is cooked to taste, 4 to 6
minutes per side. Transfer the kebabs to a platter, sprinkle with the
remaining cilantro and serve with lemon wedges.
Garry Howard, Cambridge, MA g.howard@ix.netcom.com Garrys Home Cookin
Website http://members.aol.com/garhow/cooking
From: "Garry Howard" Date: 22 Dec 96 Bbq Mailing List
Source from luhu.jp