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2 pounds boneless shoulder or leg of lamb, cut into 1-inch cubes
2 cups pomegranate juice
1/4 cup olive oil
1 teaspoon salt
Freshly ground black pepper to taste
1 bay leaf, crushed
1 teaspoon crushed thyme
2 cloves garlic, crushed
Plum sauce (recipe below)
Plum Sauce
3/4 pound fresh plums
6 tablespoons pomegranate juice
2 tablespoons lemon juice
3 cloves garlic
1 tablespoon cilantro, chopped
1 tablespoon fresh basil, chopped
Salt and cayenne pepper, to taste
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 Plum SaucePlace 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.
2 cups pomegranate juice
1/4 cup olive oil
1 teaspoon salt
Freshly ground black pepper to taste
1 bay leaf, crushed
1 teaspoon crushed thyme
2 cloves garlic, crushed
Plum sauce (recipe below)
Plum Sauce
3/4 pound fresh plums
6 tablespoons pomegranate juice
2 tablespoons lemon juice
3 cloves garlic
1 tablespoon cilantro, chopped
1 tablespoon fresh basil, chopped
Salt and cayenne pepper, to taste
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 Plum SaucePlace 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.
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