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Lamb Kebabs, mashed potatoes

In the new issues of my favorite food magazines, all the talk was of lamb kebabs. I have never seen a kebab that I did not like so these recipes appealed to me. One of greater interest than the others was an Indian-inspired recipe with a side of mashed potatoes with a flavor of the filling of an Indian samosa. These were fabulously good. The potatoes were the best I have tasted in a long time. It would truly kick up your summer potato dishes to a higher level. Give these a try and if you can’t find the lamb for the kebabs you can always use beef. (Grass fed of course!)

From June/July, 2018 “Fine Cooking Magazine.”

Tandoori Lamb Kebabs

Serves 4-6

32 oz. plain whole-milk yogurt

1 Tbs. garam masala (can buy this at most stores these days in the spice section)

1 Tbs. paprika

½ tsp. ground cardamom

½ tsp. ground cumin

Kosher salt

2 lb. boneless leg of lamb cut into 1-inch pieces

2 large sweet onions, peeled and cut into ¾ -inch wedges

Oil, for the grill

1 Tbs. chopped fresh mint

1 Tbs. chopped fresh cilantro

Flaky sea salt

Lemon wedges

Chutney, preferably Major Grey’s

In a large bowl, combine the yogurt, garam masala, paprika, cardamom, cumin, and 1 tsp. salt. Add the lamb, toss, and marinate for 30 minutes at room temperature, or cover and refrigerate for up to 12 hours.

Prepare a medium-high gas or charcoal grill fire or heat a grill pan on high.

Thread the lamb and onion onto metal skewers, alternating pieces of lamb and onion. (If you have leftover onion, make a skewer of just onions). Lightly oil the grill, then grill the kebabs, turning once or twice, until the lamb is cooked through and the onions are charred in places, 10 to 15 minutes. Sprinkle with the chopped herbs and flaky salt, and serve with the lemon wedges and chutney.

 

Samosa Mashed Potatoes

Serves 4 to 6

Thaw 2/3 cup frozen peas. Cut 1 ¼ lb. peeled Yukon Gold Potatoes in 1-inch pieces and bring to a boil in water seasoned generously with kosher salt. Reduce the heat and simmer until tender, 15-18 minutes. Drain. Melt 4 Tbs. unsalted butter in the same saucepan. Add 1/3 cup finely chopped onion, and cook, stirring until very soft, about 5 minutes. Add 1 ½ tsp. minced fresh ginger and ¾ tsp. minced garlic, and cook, stirring, until fragrant, about 30 seconds. Stir in ¾ tsp. garam masala, ¾ tsp. ground turmeric, ¼ tsp. ground cumin, and a good pinch of cayenne; cook stirring until fragrant. Add ½ cup heavy cream and 1 tsp. salt, and bring to a simmer. Return the potatoes to the pan and mash. Stir in the peas and warm through. Stir in 2 Tbs. finely chopped fresh cilantro, and serve garnished with more cilantro and a lemon wedge, if you like.