kebab bi karaz

As I've pointed out before, one of the side effects of clipping out old recipes - other than creating more space for plastic dinosaurs, Gruffalo DVDs and snakes - is the rediscovery of dishes I'd forgotten about. Or in this case, one I wanted to cook ages ago but haven't got around to, until now.

This one is from a copy of Australian Delicious I had kicking around, and I'm quite excited. Apparently the chef is fairly big news in the land of the Violent Bogan (Tom Kime, Sarah?), and I even have to go to the effort of tracking down Pomegranate Molasses. Brilliantly I find an amazing Lebanese deli around the corner from work called Le Comptoir, and we're go, go, GO!


Sadly, that's as good as it gets as he finished dish is a bit, well boring. Admittedly I didn't make *quite* enough sauce, so the cous cous is pretty much plain, but I was expecting so much more.

Given the molasses cost six quid, we'll be seeing this again but with some slight tweaks: More super sour cherry sauce, leaner lamb mince and I'll double the spices. Oh, and we'll have it with pitta bread and some houmous as well.

sources
kebab bi karaz - Tom Kime, Australian Delicious