Afghan Kebobs with Tomato and Chickpea Stew and Spiced Green Beans with Rice

 The first time I ever tried lamb kofta was in New York at Ariana's Afghan restaurant.  Brent and I enjoyed it so much I decided I wanted to try to make it myself!  We already decided that next time we go to NYC that we're going there again :D

• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 pound ground lamb
• 3 tablespoons grated onion
• 3 tablespoons chopped fresh parsley
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 28 bamboo skewers, soaked in water for 30 minutes

1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

(These cook VERY quickly because they are so small - I would probably make them larger next time I make them)

(Original Recipe)

I made a mint yogurt sauce to go with our dinner and to dip our lamb in.  Here's what you'll need:

• 1 cup Greek yogurt
• 1/2 cup finely chopped mint leaves
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon fresh juice from 1 lemon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 
  
• Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine. Season with salt and pepper to taste. Let sit for 30 minutes, then serve, or transfer to an airtight container and store in refrigerator for up to a week.

I made a couple side dishes - one was green bean saffron and cinnamon spiced rice (called Lubeyeh Puloh).  This turned out so well!

• 4 Tbsp oil
• 1 large onion, chopped
• 2 1/2 cups (1 lb) green beans, chopped (can use frozen)
• 3 cups water
• 3 Tbsp tomato paste
• 1 cup dry basmati rice, soaked 2 hours
• 1 tsp salt
• 2 tsp cinnamon
• 1/8 tsp saffron (optional)

1. Add oil and onion to a large pot, stirring on high heat until the onions have browned.
2. Add the beans and water. Cover the pot, bring the beans to a boil, reduce to a simmer and cook until the beans are al dente (~15 minutes).
3. Add the remaining ingredients. Cover the pot, bring to a boil, reduce to medium and allow the dish to simmer until all the water has been absorbed by the rice ~ 10 minutes. Avoid stirring.
4. Using the end of a spoon, create several craters in the rice. Then cover the pot by placing a paper towel under the lid. Cook for an additional 15 minutes on low.
5. Taste test and ensure the rice is al dente. Enjoy while hot!

And I made one more side!  Tomato and Chickpea Stew (Khorisht Nukhut)

• 2 Tbsp oil
• 1 onion, chopped
• 1 cup dry chickpea, soaked overnight (3 cups cooked or 2x 15oz cans)
• 1 red chili pepper, diced (optional)
• 1 tsp cumin
• 2 Tbsp tomato paste (or 1-2 whole fresh tomatoes, chopped)
• 1 tsp cinnamon

• 

  If Cooking Chickpeas From Dry

  1. Add all ingredients (except the tomato paste) to a medium pot and add 2 cups water
  2. Allow to come to a boil, reduce to simmer and cover partially while stirring occasionally.
  3. The dish should be ready after 25-30 minutes. Taste test. If cooked, add the tomato paste at this stage. Serve while hot and enjoy!

• If Cooking Using Canned Chickpeas

  
  

  Add all ingredients to the pot at once including 1/2 cup water. Cook at a soft boil for 5-10 minutes, partially covered.

  
  
  When cooking dry beans or lentils do not mix an acid (or in this case, the tomato) in with the beans while cooking or the beans will stop cooking.
  
  

The spread!