Lamb Fillet Kebab (Kebab-e-Barg) with Pomegranate Salsa

Name: Lamb Fillet Kebab (Kebab-e-Barg) with Pomegranate Salsa
Cuisine: Iran
Ingredients: 1 luscious, large pomegranate (in summer, you could use redcurrants); 1 luscious, large pomegranate (in summer, you could use redcurrants); 1 luscious, large pomegranate (in summer, you could use redcurrants); butter, salt and pepper; 1 hot chilli, chopped; 1 green pepper, finely diced; 2–3 tomatoes, finely diced; 1 medium cucumber, finely diced; salt and pepper, olive oil and lemon juice; 1 bunch spring onions, finely diced; ½ bunch each of mint and coriander, washed and chopped; ½ bunch each of mint and coriander, washed and chopped; salt and pepper, olive oil and lemon juice; salt and pepper, olive oil and lemon juice; salt and pepper, olive oil and lemon juice; fillet of lamb (neck or loin) – each fillet can be split into 2 or 3 portions: served without any other meats you will need to allow 1½ – 2 of these portions of meat per person; fillet of lamb (neck or loin) – each fillet can be split into 2 or 3 portions: served without any other meats you will need to allow 1½ – 2 of these portions of meat per person; butter, salt and pepper; butter, salt and pepper; 2 onions; 2 lemons

Preparation info

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

This is one for your barbecue portfolio, but it is nice at any time of the year, which is good because barbecues are usually in the summer, and pomegranates usually come out to play in the winter.

This marinade is good for any tender cut – cubed leg of lamb responds just as well – but kebab-e-barg is uniquely made with lamb fillet and is a dish famous as much for its texture as its flavour. It is an expensive dish, and so in Iran is usually eaten alongside other kebabs as par

Ingredients

Asia
Iran
Main course
Starter
Gluten-free
Spicy
Winter
Summer

Ingredients

Method