Lamb In Lavash Lyulya Kebab Food

LAMB IN LAVASH / LYULYA KEBAB

Steps:

• 1. Place the lamb and onion in a food processor and process until the onion is ground very fine. Add the flour, chopped parsley, slivered basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and process briefly to combine. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned. Transfer to a large bowl, cover, and refrigerate for 20 minutes.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Line a baking sheet with plastic wrap. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 12 inches long and 3/4 inch wide. Place each kebab as it is made on the prepared baking sheet (see Note).4. When ready to cook, if not using the grateless grill method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned on both sides and cooked through, 6 to 8 minutes in all.5. Remove the kebabs to a platter and arrange the lavash in one layer on the grill grate. Grill just until warm and pliable, about 20 seconds per side. Remove from the grill and cut into 5 3 4 inch strips.6. Use a strip of lavash to protect your hand as you slide each sausage off its skewer onto a platter. Cut each sausage into three 4-inch pieces. Wrap each piece, along with a whole basil leaf and a sprig of parsley, in a strip of lavash. Arrange the bundles on a serving platter and sprinkle with the sliced scallions and pomegranate seeds. Serve accompanied, if desired, by ground sumac.Makes 24 pieces serves 8 to 12 as an appetizer, 4 to 6 as an entréeNote: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

LAMB (GOSHT) BIRYANI

Steps:

• Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
• Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
• Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
• Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
• Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
• Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
• Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.