MIDDLE EASTERN LAMB KOFTA
Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 6 (about 28 golf ball-sized meatballs)
Number Of Ingredients 14
Steps:
- Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
- Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
- To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
- Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
- Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
- Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
- Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
- Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Nutrition Facts : ServingSize 4 meatballs, Calories 438, Fat 36 g, Carbohydrate 4 g, Protein 23 g, SaturatedFat 14 g, Sugar 1 g, Fiber 1 g, Sodium 382 mg, Cholesterol 95 mg
LAMB KOFTAS WITH BEETROOT & APPLE RAITA
Skewer patties of spicy lamb mince and serve with a vibrant pink yogurt sauce for an easy, freezable weeknight dinner
Provided by Katy Gilhooly
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the grill to high. Toss the onion with half the lemon juice, plus some seasoning, and set aside.
- Using your hands, mix the mince with 3 tsp of the garam masala and some seasoning. Divide the mix into 6, then roll each into a long thin sausage. Insert a skewer along the length of each kofta, then grill for 5 mins each side until cooked through. If using wooden skewers, soak them for 10 mins first.
- Make the raita as the lamb cooks. Mix together the yogurt, apple, beetroot, the remaining garam masala, the lemon juice and some seasoning. Serve the koftas with the onions, raita, lemon wedges, coriander leaves and cooked rice or wraps.
Nutrition Facts : Calories 488 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium
LAMB KOFTAS WITH CUCUMBER RAITA
Soothing cucumber and mint raita complements ground-lamb koftas with Indianspices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen hors d'oeuvres
Number Of Ingredients 12
Steps:
- Place onion, ginger, and garlic in a food processor; pulse until finely chopped. Add mint, cilantro, garam masala, salt, and pepper; pulse until finely chopped, scraping sides as needed. Add egg and lamb; process until fully combined, scraping down sides as needed.
- Shape mixture into 1-inch balls; flatten into patties. Heat a saute pan over medium-high heat; add oil. When hot, add patties in batches; cook until cooked through, about 2 minutes per side. Transfer to a paper towel-lined baking sheet to drain.
- Insert a toothpick or skewer into each patty; place on a platter. Serve with raita, and garnish with fresh mint sprigs.
LAMB KOFTA
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the lamb in a mixing bowl and add the remaining ingredients. Mix thoroughly. If the lamb is not properly mixed, the kofta will fall apart on the skewer.
- Form the lamb into small patties about the size of a walnut. Mold the patties tightly around a long skewer so they form small oval shapes. Four or five will fit on a skewer.
- Heat a broiler or charcoal coals and when hot, grill the kofta, turning once, until they are golden brown, for about 6 minutes.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 53 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 23 grams, Sodium 611 milligrams, Sugar 1 gram
CUCUMBER RAITA FOR LAMB KOFTAS
Serve this cucumber raita-a cooling yogurt condiment-with our Lamb Koftas.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 3/4 cups
Number Of Ingredients 7
Steps:
- Cut cucumber into 1/4-inch dice. Transfer to a bowl; add yogurt, mint, lime juice, and salt. Stir to combine. Heat a skillet over medium heat; add oil. When very hot, add mustard seeds; cook until they pop. Add to yogurt mixture; stir to combine.
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