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Origins in Culinary Enchantment: The Corson Building and its Evocative Grilled Lamb Saddle Kebab with Chickpea Dal
Imagine seeking out a dining experience in Seattle that transcends the ordinary, a place nestled within the charming, historic Georgetown neighborhood that feels less like a restaurant and more like an intimate, exclusive dinner party. The story of The Corson Building unfolds as a truly singular culinary destination, built on a foundation of restored beauty and a passion for hyper-seasonal, imaginative cuisine, beautifully exemplified by a dish like their artfully presented Grilled Lamb Saddle Kebab with Chickpea Dal.
The Corson Building isn’t just a place to eat; it’s an immersive event, born from the vision to create a space where food, community, and the beauty of a bygone era intertwine. Housed in a magnificently restored 1910s building, complete with a lush garden, The Corson Building offers a set multi-course menu that changes with the seasons, focusing intensely on local ingredients and often drawing inspiration from Mediterranean and Italian culinary traditions. The ambiance is one of unparalleled charm and warmth, encouraging convivial dining among guests, making each visit feel like a privileged invitation to a chef’s home. It’s a place where the joy of discovery is as central as the food itself.
During my visit to The Corson Building, amidst the enchanting setting and the delightful pacing of the multi-course meal, I had the distinct pleasure of experiencing their Grilled Lamb Saddle Kebab with Chickpea Dal. This wasn’t merely a dish; it was a revelation of textures and flavors.
The Corson Building a testament to their ability to transform global inspirations into a refined, local narrative. The lamb saddle, grilled to smoky perfection, was incredibly tender and succulent, its rich flavor enhanced by a delicate, nuanced seasoning. It rested alongside a beautifully prepared chickpea dal – not heavy or overly spiced, but rather a creamy, earthy counterpoint that offered subtle warmth and depth, perhaps hinting at turmeric or ginger, crowned with fresh herbs from their garden.
Savoring that Grilled Lamb Saddle Kebab with Chickpea Dal at The Corson Building, I understood that this establishment is more than just a place to dine; it’s a place to experience the art of culinary storytelling, where the season, the local bounty, and a chef’s creativity converge. It’s about respecting ingredients, transforming familiar concepts into elegant surprises, and creating a dining experience that feels both deeply personal and wonderfully adventurous.
If you’re looking for an intimate, deeply personal, and truly unique fine dining experience in Seattle, The Corson Building a place where every dish tells a story and every moment feels special, The Corson Building is a destination that should be at the very top of your list. It’s a place to experience the magic of seasonal ingredients and discover imaginative masterpieces like their unforgettable Grilled Lamb Saddle Kebab with Chickpea Dal.
A Celebration of Culinary Enchantment: Crafting Your Own Grilled Lamb Kebab with Creamy Chickpea Dal
To capture the imaginative and profoundly flavorful essence of The Corson Building’s unique Grilled Lamb Kebab with Chickpea Dal in your own kitchen, begin with tender lamb and hearty chickpeas, and a touch of global inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the artful and seasonal creations at The Corson Building.
Embarking on this endeavor is a lesson in appreciating the inherent richness of grilled lamb and the comforting, spiced notes of creamy chickpea dal. Focus on marinating the lamb to ensure tenderness and deep flavor, and cooking the chickpeas until wonderfully creamy. Start by selecting tender lamb (like boneless leg or loin) and chickpeas (dried or canned), the essential foundation of this delightful dish.
Consider incorporating elements that reflect The Corson Building’s focus on highlighting the best of seasonal and well-sourced ingredients. For the lamb marinade, think earthy spices like cumin and coriander, brightened by lemon zest and fresh garlic. The chickpea dal should be subtly aromatic, with hints of ginger, turmeric, and perhaps a touch of green chili. The key is to balance the smoky char of the grilled lamb with the comforting creaminess and gentle spices of the dal.
Pay close attention to marinating the lamb for at least a few hours, or even overnight, to infuse maximum flavor. When grilling, aim for a good sear on the outside while keeping the lamb tender within. For the dal, patiently simmer the chickpeas until they are very soft and creamy, then blend a portion for that luscious texture. The aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients into an elegant and adventurous meal.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of global flavors, precise cooking, and the pure pleasure of enjoying a simply prepared yet profoundly flavorful dish, inspired by the unique culinary artistry of The Corson Building.
Chef’s Notes
• Freshly grind your spices for peak flavor – Toasting and grinding coriander, cumin, and cloves enhances the aroma and depth.
• Chill patties before frying for best texture – This step firms them up, preventing breakage in the pan.
• Pair with refreshing sides – Serve alongside mint-coriander chutney, plain yogurt, or a light cucumber salad for balance.
• Boost savory depth – Stir in 1 teaspoon minced garlic or ginger during the mash step.
• Ensure patties stay crispy – Fry over medium heat and avoid overcrowding the pan.
• Customize spice level – Add extra red chili powder or smoked paprika for a kick, or scale it back for milder heat.
• Experiment with alternative proteins – Try ground turkey or beef for variations on texture and flavor.
• Perfect for meal prep – Freeze cooked patties between parchment layers in airtight bags for easy reheating.
• Use a mortar and pestle for spice authenticity – Crushing by hand preserves aromatic oils better than pre-ground versions.
• Serve warm for maximum flavor – These patties taste best freshly fried with a squeeze of lemon.
Lamb Chickpea Patties
Get ready to ignite your taste buds with these sensational Lamb Chickpea Patties! Bursting with warm garam masala, tender ground lamb, and creamy chickpeas, they’re pan-fried to a golden crisp. Whether you’re hosting friends or craving a protein-packed weeknight dinner, these patties deliver Big Flavor in every bite. Let’s get cooking!
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Ingredients
- Spice Blend
2 tablespoons coriander seeds lightly toasted and crushed
1 tablespoon cumin seeds toasted until fragrant
1 teaspoon whole black peppercorns
6 cloves toasted
1 1-inch piece cinnamon stick, broken into pieces
- Protein Legumes
1 pound ground lamb preferably 80/20 for juiciness
Two 15-oz cans chickpeas drained and patted dry
- Binding Coating
1 large egg beaten
1/3 cup gram flour besan for structure
- Seasonings Aromatics
1 small yellow onion finely grated to release moisture
1 teaspoon kosher salt or to taste
1 teaspoon red chili powder or adjust for heat
2 tablespoons neutral oil canola or vegetable for pan fry
- Alternative Ingredients
Ground lamb → ground beef ground turkey, or minced chicken
Canned chickpeas → cooked dried chickpeas or white beans
Egg → flax “egg” 1 Tbsp ground flax + 3 Tbsp water for vegan binder
Gram flour → chickpea flour same, or almond flour for paleo twist
Neutral oil → avocado oil or light olive oil
Red chili powder → smoked paprika or cayenne for heat
Directions
- Spice Grinding – Place coriander, cumin, peppercorns, cloves, and cinnamon in a spice grinder. Pulse until a coarse powder forms, about 30 seconds. This step unlocks the volatile oils that give kababs their signature aroma. (Prep time: ~5 minutes)
- Meat Chickpea Cooking – In a heavy skillet over medium-high heat, add the lamb and break it up with a spatula. Stir in diced onion and cook until meat browns and onions soften, roughly 8–10 minutes. Fold in chickpeas and ½ of your homemade spice blend. (Cook time: ~15 minutes)
- Drying Liquid – Turn heat to medium; stir constantly until any moisture evaporates and the mixture clings together. This ensures patties hold their shape without steaming. (Approx: 5 minutes)
- Mashing Binding – Transfer mixture to a work bowl. Let it cool for 5 minutes to avoid scrambling the egg. Add the beaten egg, remaining spice mix, salt, chili powder, and gram flour. Mash and knead until a cohesive dough forms, about 2 minutes. (Cook time: ~10 minutes)
- Test Patty – Shape a small piece into a patty and sear in the pan. If it falls apart, add another tablespoon of gram flour and knead again.
- Shaping Chilling – Oil your palms and portion the dough into 8 equal balls. Flatten each into 3-inch disks about ¾-inch thick. Place on a parchment-lined tray and refrigerate for 15 minutes to firm up. This resting step prevents breakage in the pan. (Resting time: 15 minutes)
- Frying to Finish – Heat 1 Tbsp oil in a nonstick pan over medium heat. Add patties and cook until deep golden on one side, about 3–4 minutes. Flip carefully and repeat on the other side. Drain on paper towels. (Cook time: ~10 minutes)
- Serving Suggestion – Serve immediately with mint-coriander chutney and lemon wedges. Optional garnish: fresh cilantro sprigs.
Equipment
- Chef Knife
- Cutting Board
- Mixing Bowls
- Measuring Cups and Spoons
- Nonstick Pan
- Colander
Notes
- Ensure your spice blend is freshly ground for peak flavor; pre-toast seeds for richer aroma.
- Chill patties before frying to help them hold shape and develop a crisp crust.
- Serve alongside mint-coriander chutney, plain yogurt, or a simple cucumber salad for contrast.
- Stir in 1 teaspoon minced garlic or ginger during the mash step for extra depth.
- Leftover patties freeze beautifully; layer between parchment paper and store in a freezer-safe bag.
Nutrition Facts
- Serving Size: 2g
- Calories: 460kcal
- Fat: 33g
- Saturated Fat: 11g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 15g
- Cholesterol: 70mg
- Sodium: 480mg
- Potassium: 400mg
- Carbohydrates: 22g
- Fiber: 6g
- Sugar: 3g
- Protein: 36g
- Vitamin A: 150IU
- Vitamin C: 3mg
- Calcium: 80mg
- Iron: 4mg
FAQs: Lamb Chickpea Patties
Can I make these patties vegan?
Yes! Swap ground lamb for mashed chickpeas or lentils and replace the egg with a flax “egg.”
How long can I store leftovers?
Cooked patties can be refrigerated for up to three days or frozen for a month.
Can I bake these instead of frying?
Yes! Bake at 375°F for 20–25 minutes, flipping halfway through for even crispness.
What’s the best substitute for gram flour?
Use chickpea flour, almond flour, or finely ground oats for similar binding.
Can I use canned chickpeas?
Absolutely! Drain them well and pat dry to prevent excess moisture.
What drink pairs best with this dish?
A chilled mint lassi, sparkling water with lemon, or light beer complements the flavors well.
How do I keep patties from falling apart?
Ensure the mixture is well-kneaded and chilled before frying, and add extra gram flour if needed.
Can I adjust spice levels for kids?
Yes! Reduce chili powder and substitute smoked paprika for warmth without heat.
What’s the best way to serve these for parties?
Mini patties served with a variety of dipping sauces make an excellent appetizer.
How do I get an ultra-crispy crust?
Use a hot pan and let patties sear undisturbed for 3–4 minutes before flipping.
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