Ground Lamb and Shallot Kebabs with Pomegranate Molasses
Burhan Cagdas makes ground-meat kebabs (kofta) from hand-chopped lamb mixed with diced lamb-tail fat. In place of the fat, Paula Wolfert uses crème fraîche, which keeps the meat rich-tasting and meltingly tender.
Go to recipe (1 of 29)
Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!
MARKETPLACE
