Our next challenge for Tami's Food Network Friday is Aarti's Ground Lamb Kofta Kebabas with Pomegranate Glaze. If you haven't jumped on the FNF wagon, you should give them a try - they are loads of fun!
Making vegan ground meat concoctions gluten-free can be a challenge because I love to use vital wheat gluten to bind the mixture. Aarti's recipe is basically ground lamb meat-lollipops. She glazes them with pomegranate molasses and grills them. Her accompaniment is a mashed potato cake with Indian spices.
Since we are in the middle of a move and have a gluten-sensitive daughter, I needed to make this dish simple and without seitan. I made a mushroom-nut-black-eyed-pea mixture for the lamb kebabas. All I needed to do was saute the mushrooms with onion, nuts and garlic, deglazed it with Marsala wine and added loads of fresh herbs. Since we are leaving a huge garden behind, this recipe received a bunch of those herbs: basil, mint, parsley, oregano. I then roasted the kebab-balls glazed with the pomegranate molasses.
I skipped the riata completely but subbed a Fig-Pomegranate Salad.
These alterations were the simplest way to convert this dish to fast and gluten-free. This is our interpretation of Aarti, who is herself interpreting Indian.
This worked out very well and we enjoyed the dish. The kids found the potatoes the tastiest. I toasted some fenugreek seeds, cumin seeds, mustard seeds, coriander seeds, and garlic in a few tablespoons of oil. I then added some smoked paprika and tossed it with the potatoes. I roasted them and the kids gobbled them all up.
Indian Roasted Potatoes!
A hint for roasting potatoes: Add some veg broth on the bottom of the pan with the sliced potatoes, cover it with a foil, and bake on 450 until the potatoes are tender, about 30 minutes. When the potatoes are tender, uncover and broil, turning a few times, until they are crispy.