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 YOGHURT DRESSING
RECIPE VIDEO ABOVE. The smell of Middle Eastern spices while this is cooking is totally intoxicating!! Try this Lamb Kofta recipe once, and you'll be addicted for life! Traditionally cooked over charcoal, brilliant on the BBQ, but I usually cook these midweek on the stove. **great recipe for gatherings, DIY spread, make ahead**
Provided by Nagi | RecipeTin Eats
Time 30m
Number Of Ingredients 22
Steps:
- Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
- Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
- With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).
Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 15 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 50 mg, Sodium 739 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LAMB KOFTA KEBAB RECIPE
Cook delicious juicy lamb koftas with the perfect blend of seasoning and spices. Perfect for the BBQ or cooking on the hob (stove top).
Provided by Nicky Corbishley
Categories Appetizer
Time 28m
Number Of Ingredients 15
Steps:
- Add the 1 tbsp of olive oil to a frying pan (or skillet) and heat over a medium heat.
- Add in the finely diced onion and fry for 4-5 minutes stirring occasionally until the onion softens and starts to caramelise.
- Add in the 2 cloves of minced garlic and cook for another 30 seconds stirring continuously.
- Place the onion and garlic in a bowl and allow to cool.
- In a mixing bowl add the minced lamb and the remaining kofta ingredients along with the cooled onion and garlic mixture.
- Mix together until thoroughly combined.
- Shape the mixture into koftas on skewers with wet hands (we're using wet hands to help ensure the mixture doesn't stick to you). Squeeze them quite tightly to the skewers (see note 1 and 2).
- Cook the koftas on a griddle or BBQ on medium to high heat for around 5-7 minutes, turning 3-4 times during cooking (see note 3). When turning it's a good idea to have a set of tongs handy, as the meat needs a bit of extra support when turning initially - as it's quite delicate.
- Remove from the heat and allow to rest for 3-5 minutes before serving.
- Serve with some flatbreads, yoghurt dip and a sprinkling of fresh coriander.
Nutrition Facts : Calories 202 kcal, Carbohydrate 2 g, Protein 11 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 186 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
LAMB KOFTES AND TWO DIPS
A great summer meal using a range of spices and Lamb
Provided by chef1697
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- First we start with the Lamb Koftas (spicy lamb burgers) Start by preheating the oven to 180ðC or equivalent of.
- Next line 1 large baking sheet with foil and drizzle with some olive oil.
- Now add all the ingredients for the Koftes to a bowl and mix thoroughly, to save time you could use a food mixer or food processer.
- After that shape your Koftes into patties and place on the baking sheet before placing in the oven for about 20minutes or until cooked thoroughly.
- For the chilli sauce Put all of the ingredients into a small saucepan and turn the heat on moderate-high and reduce by half.
- Then pour into a jug and allow to cool and set before pouring into little ramekins or any other container that is suitable
- Next we are going to start on the Tzatziki which is a kind of Greek dip made of yoghurt, mint and cucumber. Add all of the ingredients in a small bowl and mix together, cover with cling film and put aside in the fridge.
- Serve the Koftes in pitta breads with a little lettuce and the two dips
- Enjoy
LAMB KOFTAS
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
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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