Thursday, March 29, 2012

Lamb kebabs with white bean and tomato salad

Lamb kebabs with 
white bean and tomato salad
Serves 4–6
2 garlic cloves, halved
a little olive oil
1 onion, finely chopped
2 tsp ground cumin
2 tsp paprika
1 tsp cayenne pepper
1lb (450g) ground lamb
handful of flat-leaf parsley leaves,
coarsely chopped
handful of fresh cilantro leaves,
coarsely chopped
½ cup unsalted pistachio nuts,
coarsely chopped
sea salt and freshly ground black pepper

For the salad
1 cup dried cannellini beans
2 garlic cloves, peeled but left whole
½ bunch of flat-leaf parsley, leaves picked
and chopped (stalks reserved)
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp ground cumin
2 ripe tomatoes, cut into ½in (1cm) dice
To make the salad, soak the beans overnight in a large bowl of cold water.
Drain and rinse under cold running water. Put into a large heavy pot, and
cover with fresh cold water. Add the garlic, reserved parsley stalks, and a splash
of olive oil. Do not add salt. Bring to a boil, reduce the heat, and simmer for
1 hour 20 minutes to 1 hour 40 minutes, or until the beans are tender but still
slightly firm to the bite. Drain off the liquid. Stir in the vinegar, extra virgin olive oil,
and cumin to the beans. Season well with salt and pepper. Let sit for about 20
minutes to blend the flavors. Stir in the tomatoes and parsley just before serving.
To make the kebabs, soak the bamboo skewers in cold water for at least
30 minutes so they do not burn. Crush the garlic with a little salt to make a
paste. Heat a little oil in a heavy frying pan over medium-high heat. Cook the onion
for 4 minutes or until soft. Add the garlic, cumin, paprika, and cayenne, and cook
for a couple of minutes longer, or until fragrant. Remove from the heat, transfer to
a bowl, and let cool for 5 minutes. Add the lamb, parsley, cilantro, and pistachios.
Season well. Mold the lamb mixture onto one end of the skewer, making a cylindeof meat around roughly half its length. Heat a little oil in a large heavy frying pan
over medium-high heat. Cook the kofte kebabs in batches until golden brown all
over. Drain on paper towels. Serve with the salad and lots of fresh crusty bread.

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