Lamb Kebabs with Star Anise and Mint

I’ve had a major change of scenery lately that involves getting up at five and out to a job that I love but that is far from home. No more getting paid to write big thoughts at the kitchen table and subsequently less time for the blog as well.

To celebrate the change, I’m calling all readers to contribute posts to the blog – travel stories, contemplations on food or things Asian, recipes, or anything of substance that fits with kind of pieces I’ve been writing. I’m also posting the first recipe of the blog. Its a delicious lamb kebab from Tajikistan – a land that have been ruled by the Indians, Persians, Bactrians, Sycthians, Arabs and Mongols and that had important early cultural and economic contacts with Han China from the second century on.

The kebabs blends the western and eastern Asian flavors of mint and star anise in a unique and wonderful way, and the yogurt and onion based broth has the distinctly Central Asian use of lots of garlic to spice things up a bit. I suggest serving it with plain rice or bulgur or a simple pilaf. If you cook it, please leave comments on it – especially if you enjoyed it.

Ingredients
Kebabs
1 pound ground lamb
1 large red onion
1 medium tomato
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground coriander
4 star anise corms, ground
1 teaspoon ground cinnamon
1 tablespoon fresh, chopped mint leaves
1 small bunch of cilantro leaves, chopped (15-20 sprigs)
3 hot, dried, red chili peppers
1/4 cup flour (optional)

Stew
2 large yellow onions, peeled, sliced and separated into crescents
3 tablespoons unsalted butter
1 teaspoon granulated sugar
1 generous tablespoon of garlic, peeled and chopped
3 hot, dried red chili peppers
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small bunch of cilantro leaves, chopped (15-20 sprigs)
1 cup beef broth
1/2 cup plain yogurt.

Method
1. In a food processor combine onion tomato and spices and blend lightly so that the vegetables are chopped but still have their form. Add meat, blend lightly again to mix. Let set in the refrigerator for several hours before rolling into kebabs.

2. Preheat broiler on highest setting. Remove from refrigerator and roll the kebabs into sausages or loaves about 3 inches long and 1½ inches wide. Flour very lightly, if desired, to help the meat hold together.

3. Place on a baking sheet that has been oiled or sprayed. Cook about 6 inches from the flame for 5 minutes on each side. If meat still feels soft to the touch, cook another few minutes, but do not let the kebabs burn. When done, remove from heat and set aside as you make the stew.

4. Melt butter in a large saucepan or sauté pan. When hot, add onions and sauté briefly to coat the onions. Cook a few minutes stirring often and then add the sugar and lower the heat to the lowest setting. Let onions cook and caramelize, stirring them only every 10 minutes or so. When they are light brown and very soft, add the garlic, chili peppers and coriander and stir well. Cook until garlic begins to brown.

5. Add the yogurt and the beef broth and add to the onions and garlic, stirring well. Add the lamb kebabs and, if necessary, add more beef broth. Cover and continue to cook over a medium-low flame until the kebabs are hot. Serve the kebabs on a bed of rice or bulgur and spoon the onions and sauce over the kebabs for a bit of extra flavor. (Recipe to be published in The Silk Road Gourmet Volume 2.)