Karsky Shashlik Supreme
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Karsky Shashlik Supreme

By November 10, 2015

This marinated and grilled lamb is the centerpiece for an elaborate presentation at the Russian Tea Room, but it is just as delicious with a simple tossed salad and crusty loaf of bread. All of the accompaniments have their own separate recipes as side dishes; these recipes are also included below the main recipe here. The lamb may marinate for up to 24 hours before grilling, and once grilled it may be served at room temperature as well as warm.

Ingredients

Instructions

Trim the lamb of all fat and cut the meat into four even pieces. Combine all the ingredients for the marinade in a non-aluminum bowl and mix thoroughly. Place the lamb pieces in the marinade and turn to coat evenly. Cover and refrigerate for at least 8 hours, or overnight, turning occasionally.

Light a fire in a charcoal grill. Drain the lamb, reserving the marinade. Let sit at room temperature while the coals are heating. When the coals are lightly covered with grey ash, rill the lamb uncovered for 4 to 7 minutes for medium, and 8 to 10 minutes for well done, basting the lamb with the reserved marinade as it grills. Transfer the lamb to a warm platter and let sit for 10 minutes before serving.

To serve: If using pilaf as an accompaniment, pack the pilaf into four lightly oiled ramekins, then unmold in the center of each serving plate. For each serving, slice a section of lamb into three pieces and place in a triangle around the pilaf. Surround the slices with the desired accompaniments.

Basmati Rice and Lentil Pilaf

To make the rice: Place the rice in a bowl, cover it with water, and carefully pour off the water. Cover the rice with water again and soak it for 45 minutes, changing water if necessary as it becomes cloudy. Drain.

Melt the butter in a medium saucepan over low heat. Add the shallots, cover, and cook for 5 minutes, stirring occasionally. Add the water or stock to the pan and bring to a boil over high heat. Add the rice and stir as the liquid returns to a boil. Stir in the salt, reduce heat to medium-low, cover, and cook the rice for 15 minutes. Remove the pan from the heat and let sit, covered, for another 10 minutes. Spread the rice onto a flat tray to cool and set aside.

To make the lentils: Bring the water or chicken stock to a boil in a medium saucepan and add the onion and garlic. Tie the parsley, carrot, and celery together with kitchen string and add them to the pot along with the salt. Simmer the liquid for 5 minutes and add the lentils. Cook at a bare simmer for about 20 to 25 minutes, or until the lentils are just tender. Let sit off heat in the liquid for about 15 minutes.

To finish the dish, place the rice, lentils, chopped apricots, and tomato in a bowl. Place the bacon in a cold small saute pan or skillet and fry it over medium-high heat until crisp. Remove the bacon from the pan with a slotted spoon and add the shallots to the pan. Pour the bacon fat, shallots, and bacon bits into the rice mixture. Stir in the cilantro, vinegar, and olive oil. Add salt and pepper and serve. The pilaf may be prepared up to two days in advance and refrigerated, tightly covered. Let it come to room temperature before serving.

Braised Red Cabbage

In a medium non-aluminum saucepan, combine the red onion, vinegar, grenadine, and caraway seeds. Cook, stirring occasionally, over medium heat for 10 minutes, or until the onions are wilted.

Add the cabbage and cook an additional 15 minutes. Add the sugar, raisins, salt, and pepper, and cook 10 minutes longer, or until the liquid is slightly evaporated but not dry. Adjust the seasoning and serve. The cabbage may be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat or in a microwave oven.

Cucumber and Red Onion Salad with Mint Chutney

To make the salad: Peel, seed, and quarter the cucumber lengthwise, and cut it into small horizontal slices. Combine the red onion, vinegar, sugar, and sour cream. Stir the mixture gently into the cucumber, season with salt and pepper, and set aside.

To make the mint chutney: Combine all the ingredients in a small bowl and set aside.

To serve: Place a dollop of cucumber salad on each plat and top with 1 tablespoon of the mint chutney. The salad and chutney may be prepared one day in advance and refrigerated separately, tightly covered, until ready to serve.

Red Pepper Chutney

Light a charcoal fire. Coat the red peppers and green onions lightly with the olive oil and place over glowing red coals in the charcoal grill, turning frequently. The green onions should be removed as soon as they turn bright green and the outer leaves are barely blackened. The skin on the peppers should blacken thoroughly and blister.

After all sides have been charred, remove the peppers from the grill and place them in a medium mixing bowl. Cover the bowl with plastic wrap or a plate for 10 minutes, then remove the skin and seeds from the peppers. Cut the grilled green onions into 1-inch lengths and chop the peppers and onions roughly.

Place a small dry saute pan or skillet over medium heat. Add the cumin, coriander, and caraway and toast until the spices begin to give off a nutty aroma, about 1 to 2 minutes. Remove the pan from the heat and let the spices cool. Transfer the mixture to a miniature food processor or clean coffee grinder and grind it into a fine powder; this may also be done by hand with a mortar and pestle. Add to the pepper-onion mixture. Stir in the cilantro, vinegar, salt, pepper, and cayenne. Check the chutney for seasoning and adjust if necessary. The chutney may be made one day in advance and refrigerated, tightly covered. Allow it to reach room temperature before serving.

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