Grilled lamb "lollipops" from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 123) by Niloufer Ichaporia King

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Accompaniments: Parsi ratatouille

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute "Garam masala" recipe on P37 for store-bought garam masala. Lamb marinates for 1-2 hours.

  • stockholm28 on May 18, 2014

    This was very easy and nice mix of flavors with lamb. You essentially make a wet rub of olive oil, pomegranate molasses, and the spices. I used a rack of lamb rather than tenderloin. You rub the blend on the lamb and let it "marinate" for 1-2 hours and then grill. I liked this a lot. I've used pomegranate molasses before with mixed results. I think there are a lot of recipes that are too heavy handed with it. This was just right. The lamb just had an occasional hint of the sweet/sour pomegranate flavor and the spices were a nice complement. I'd use this again for lamb.

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