Kebab Koobideh Persian Ground Lamb Kebabs

Ingredients

• ½ tsp Saffron (Ground to a powder in pestle and motor)
• Large pinch Sugar
• ½ cup Ice Cold Water
• 2 lb Ground Lamb (or Beef or a combination of the 2. Twice Ground, (15% Fat - I use Lamb Shoulder) at room temperature)
• 2 Onions (grated (squeeze out excess juice using a fine mesh strainer or muslin cloth - reserve the juice!))
• 1 ½ - 2 tsp Salt (Adjust to taste)
• ½ tsp Bicarbonate of Soda
• 1 tbsp Sumac
• 1 tbsp Ghee
• 1 tsp Ground Black Pepper (Coarse)
• 2 tbsp Saffron Water (from the bloomed Saffron, must be cold)
• 2-3 cloves Garlic ( crushed)
• 60 g Butter (melted)
• ¼ cup Lemon Juice
• ¼ cup Saffron Water
• 1-2 tbsp Onion Water
• Pinch Salt
• Large Pinch Ground Black Pepper

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