Shirazi-Style Pan-Cooked Lamb Kabab

Name: Shirazi-Style Pan-Cooked Lamb Kabab (Kabab digy-eShirazi)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 5–6 fig branch skewers or wooden skewers; 5–6 fig branch skewers or wooden skewers; 2 pounds (900 g) boned leg of lamb, cut into 2-in/5cm cubes; ½ cup (120 ml) oil, butter or ghee*; 2 medium onions; ½ cup (120 ml) oil, butter or ghee*; ½ cup (120 ml) oil, butter or ghee*; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water or hot water; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water or hot water; 1 tablespoon sea salt; 1 teaspoon freshly ground pepper; 4 cloves garlic, peeled and chopped; ½ teaspoon red pepper flakes; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water or hot water; Zest of 2 limes; 1 teaspoon cardamom; 4 kefir lime leaves, crushed; ½ teaspoon grape molasses or sugar; ½ teaspoon grape molasses or sugar; Bunch of fresh spring onions; 1 package (12-ounce/345 g) lavash bread; Bunch of fresh basil; 5 fig leaves, washed thoroughly (optional); 2 large tomatoes, peeled and sliced into rings; 1 cup (240 g) plain drained yogurt; Juice of 1 lime

Kabab digy-eShirazi

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 pounds (900 g) boned leg of lamb, cut into 2-in/5cm cubes
5–6 fig branch skewers or wooden ske

Asia
Iran
Main course
Lunch
Southeast Asia

Method

Rinse the lamb thoroughly, drain and pat dry.
Thread each fig branch with 5 pieces of lamb and set aside.
Grease a wide, shallow pot with ¼ cup/60ml oil.
Peel and cut the onion into thin rings and arrange a layer to fit the bottom of the pot.
Sprinkle with a pinch of salt and pepper, and a few drops of saffron-rose water.