Lamb kofta on skewers with pomegranate glaze, Bengali-spiced potatoes and raita sauce

Ingredients:

Kebabs:

• 450 g of minced young lamb
• 1/2 bunch fresh parsley (tear off leaves to make about 2 cups)
• 4 sprigs fresh mint (tear off leaves to make about 1 cup)
• 1 coarsely chopped shallot
• Zest and juice of 1 Meyer lemon (smaller lemons with a sweeter flavor)
• 2 cloves of garlic
• 1 teaspoon baking soda
• Salt and ground black pepper
• Olive oil for greasing and adding to the dish
• 2 tbsp. l. pomegranate molasses (see recipe) Here)
• 1 tsp. crushed mustard seeds
• Additional equipment: 12 bamboo skewers, 25cm long (soak in water for 30 min.)

Potato:

• 450 g of new potatoes
• Salt and ground black pepper
• 2 tbsp. l. canola oil
• 2 tbsp Panch Puren spice mix or Bengali 5-spice mix (cumin seeds, fennel seeds, black mustard seeds, oregano, fenugreek)
• 1 medium-sized red onion, thinly sliced ​​into half rings

Raita:

• 2 Persian cucumbers, sliced ​​1/4 inch thick (about 1 1/4 cups)
• 6 sprigs fresh mint (leaves picked and chopped to make about 1/4 cup)
• 1 crushed clove of garlic
• 1 cup natural yogurt
• Salt and ground black pepper

Preparation:

1. For the raita sauce: In a large bowl, combine the cucumber, mint, garlic, and yogurt with plenty of salt and pepper to taste. Cover and refrigerate.
   
   For potatoes: Fill a large saucepan with cold water and set it over high heat. Add the potatoes and a generous amount of salt. Bring the water to a boil, then boil the potatoes until tender, about 20 minutes. When the potatoes are done, drain and press them through a potato masher.
2. Heat the canola oil in a large skillet over medium-high heat. Once it's shimmering, add the panch puren spices. Cook the spice mixture until fragrant and just starting to pop, about 30 seconds. Add the onion and cook until softened and lightly browned. Reduce the heat to medium. Add the potatoes, flatten them with a spatula to form a flat patty, and cook for about 5 minutes, stirring and pressing down a few times, until the bottom is lightly crisp. Season the potatoes with salt and pepper to taste and keep warm until serving.
3. Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and process until finely chopped. Add the mixture to the bowl with the ground lamb, baking soda, and plenty of salt and pepper to taste. Process until the mixture becomes sticky, like a piece of knitwear, and holds its shape.
4. Separate a small ball of meat and form it into a thick cylinder. Thread it onto a skewer lengthwise and press the meat onto the skewer so it's evenly distributed along its entire length. Repeat with the remaining meat mixture. Place the kebabs on an oiled baking sheet and drizzle with a little more oil. In a small bowl, combine the pomegranate molasses, lemon juice, and mustard.
5. Light a grill or heat a grill pan over medium-high heat.
   
   Place the kebabs on a hot grill and grill, turning every 2-3 minutes and brushing with the pomegranate mixture. Cook until golden brown, about 6 minutes.
   
   Transfer the kebabs to a serving platter and serve with potato pancakes and raita.