the appetizer:

The Asian Barbecue Book: From Teriyaki to Tandoori by Alex Skaria, includes recipes like Fragrant Pomegranate Scented Lamb Burgers; Vindaloo Pork Steaks; and Tataki Seared Beef on a Bed of Onion and Daikon.



Fragrant Pomegranate
Scented Lamb Burgers

Makes 6 burgers, about 1/2 lb (150 g) each

Fragrant Pomegranate Scented Lamb Burgers


Pomegranate is a popular ingredient in north Indian cuisine, which still shows the strong influence of the Moghul emperors. This delicious recipe combines heady pomegranate concentrate with an underlying scent of cardamom and cloves and the fresh aroma of coriander (cilantro). Serve these burgers on Quick Pita Bread (page 160 of the book) with a few sprigs of fresh coriander and either with Yogurt Cucumber Raita (page 166), Sweet and Sour Tomato Chutney (page 54) or Tomato Pomegranate Dip (page 50). If you wish to serve a salad alongside, Farmer's Salad (page 163) is a good choice.

Preparation Time: 45 minutes
Grill Time: 6 to 12 minutes for medium

  • 2 slices white bread
  • 1 teaspoon cumin seeds, toasted
  • 4 green cardamom pods, toasted
  • 4 cloves, toasted
  • 1 teaspoon coriander seeds, toasted
  • 2 lbs (1 kg) ground lamb
  • 3 tablespoons extra-virgin olive oil
  • 5 cloves garlic, finely chopped
  • 1/2 cup (30 g) finely chopped fresh flat-leaf parsley
  • 1 egg
  • 1/2 cup (85 g) finely chopped onion
  • 3 tablespoons pomegranate concentrate
  • 3 teaspoons sumac
  • Salt to taste
  • 2 tablespoons melted butter for basting

1. Remove the crusts from the bread, cut into small cubes and soak in warm water until soft.

2. In a mortar or food processor, add the toasted spices and grind to a powder.

3. In a large bowl, add the ground lamb, bread, ground toasted spices, olive oil, garlic, parsley, egg, onion, 1 tablespoon of the pomegranate concentrate, sumac and salt and knead well. Let rest for 30 minutes in the refrigerator. Moisten hands and make patties.

4. Prepare the grill for direct grilling with two heat zones (medium and high). (See page 13 of the book for charcoal and page 17 for gas.)

5. Just before you begin grilling, oil the hot grate. Place the burgers on the grate over the medium heat zone and grill for about 6 to 12 minutes while basting regularly with the butter. Towards the end of the grilling time baste with the remaining 2 tablespoons of pomegranate concentrate to give the burgers a nice flavored glazing.

  • from:
    The Asian Barbecue Book:
    From Teriyaki to Tandoori
  • by Alex Skaria
  • Photography by Alberto Cassio
  • Tuttle 2009
  • $29.95, hardcover; 176 pages
  • ISBN-10: 080484044X
  • ISBN-13: 978-0-8048-4044-6
  • Recipe reprinted by permission.

Buy The Asian Barbecue Book


The Asian Barbecue Book


This page created June 2009

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home