VOLUME 1 - Kilimanjaro Foods

Basturma (Georgian Pomegranate Marinated Grilled Lamb)
Servings
3/4 lb boneless leg of lamb
for the marinade
c fresh pomegranate juice (or
c pomegranate syrup)
sm onion,grated
cloves garlic,minced
1/4 c extra virgin olive oil
1 black pepper,Freshly Ground
1/4 c fresh cilantro,Chopped
1 plus
1/4 c for garnish
bay leaf,crushed
t coriander,Ground
1 black pepper,Freshly Ground
salt
lemon wedges for serving
Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew.
(Leave a little fat intact.)
Prepare the marinade. To juice a fresh pomegranate, cut it in half
and press it on a citrus reamer. Strain juice into a large nonreactive
bowl. Stir in the remaining marinade ingredients. Add the
lamb and marinate for at least 4 hours, preferably overnight.
Thread lamb onto skewers and season with salt and pepper. Build the
fire and let it die down to embers. Oil the grill. Rake a 1-inch