Lamb Koftas With Cucumber Raita Recipes

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LAMB KOFTAS WITH CUCUMBER RAITA



Lamb Koftas with Cucumber Raita image

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

1/2 cup coarsely chopped onion
1/2 inch piece ginger, peeled
1 clove garlic
1/2 cup mint leaves, plus sprigs for garnish
1/4 cup fresh cilantro leaves
1 teaspoon garam masala
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 large egg
1 pound ground lamb
3 tablespoons canola oil
Cucumber Raita for Lamb Koftas

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.

CUCUMBER RAITA FOR LAMB KOFTAS



Cucumber Raita for Lamb Koftas image

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

1 10-ounce cucumber, peeled and seeded
1 cup yogurt
1/4 cup freshly chopped mint leaves
Juice of 1 lime (2 tablespoons)
1 teaspoon coarse salt
1 tablespoon canola oil
1 tablespoon black mustard seeds

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.

GROUND LAMB KOFTO KEBABS WITH POMEGRANATE GLAZE, BENGALI-SPICED POTATOES AND PERSIAN CUCUMBER RAITA



Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita image

Provided by Aarti Sequeira

Time 1h5m

Yield 4 servings

Number Of Ingredients 44

2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
1 clove garlic, minced
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
1 clove garlic, minced
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
1 pound new potatoes
Kosher salt
2 tablespoons canola oil
2 tablespoons panch puran spice blend or Bengali five spice blend* (See Cook's Note)
1 medium red onion, thinly sliced
Freshly ground black pepper
1 pound new potatoes
Kosher salt
2 tablespoons canola oil
2 tablespoons panch puran spice blend or Bengali five spice blend* (See Cook's Note)
1 medium red onion, thinly sliced
Freshly ground black pepper
1/2 bunch fresh parsley, leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot, roughly chopped
Zest and juice of 1 Meyer lemon
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil, for greasing and drizzling
2 tablespoons pomegranate molasses* (See Cook's Note)
1 teaspoon stone-ground mustard
1/2 bunch fresh parsley, leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot, roughly chopped
Zest and juice of 1 Meyer lemon
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil, for greasing and drizzling
2 tablespoons pomegranate molasses* (See Cook's Note)
1 teaspoon stone-ground mustard

Steps:

  • For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
  • For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
  • Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
  • Light a grill or heat a grill pan over medium-high heat.
  • Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
  • Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
  • For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
  • For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
  • Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
  • Light a grill or heat a grill pan over medium-high heat.
  • Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
  • Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.

LAMB KOFTAS



Lamb koftas image

With only five ingredients, these lean meatballs couldn't be any easier to make.

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 6

500g lamb mince
1 tsp ground cumin
2 tsp ground coriander
2 fat garlic cloves, crushed
1 tbsp chopped mint
oil for brushing

Steps:

  • Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
  • To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
  • Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium

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