Venison Kofta Recipes

VENISON KOFTA

Venison kofta image

Swap your regular curry for this rich vension dish using a spice mix that includes turmeric and clove to pack a punch. Mop up the sauce with naan bread

Provided by Asma Khan

Time 1h10m

Number Of Ingredients 19

Ingredients

1 slice of bread
500g venison mince (ask your butcher to grind the mince twice to give it a smooth, fine texture)
3 tbsp chopped coriander leaves
5 medium green chillies , chopped (or fewer if you don't like it too hot)
1 clove , ground
1/4 tsp each freshly roasted and ground cardamom and cassia bark (or 1/2 tsp cinnamon)
1 small white onion , finely chopped
1 egg
vegetable oil , for deep-frying
naan bread , to serve
5 tbsp oil
2 whole dried red chillies , each broken in half
2 cloves
1 green cardamom
3 medium onions , chopped
1 tbsp ginger and garlic paste
¼ tsp ground turmeric
2 tsp ground coriander
2 tbsp tomato purée

Steps:

Soak the bread in water. Squeeze out all the liquid, then break up the bread and mix it with the venison mince, 1 tsp salt and the rest of the kofta ingredients except for 1 tbsp of the green chillies.
Shape the mixture into small oval portions around the size of a golf ball. Heat a saucepan or wok no more than 1/3 full of oil until it is hot but not smoking and a cube of bread browns in 30 secs. Deep-fry the kofta in batches until they darken in colour, then set them aside on kitchen paper.
To make the sauce, heat the oil in a pan, add the dried red chillies, cloves, cardamom, onions, and ginger and garlic paste, and sauté until the onion turns golden brown. Add the turmeric and coriander powder, then 30 secs later add 2 tbsp of water to prevent the onions and spices from burning. Lower the heat, then add the tomato purée.
To ensure there are no raw spices, sauté until the oil separates from the mixture, then add 250ml of water and cook for 2-3 mins. Add the kofta to the sauce and simmer gently, uncovered, for another 8-10 mins, turning the kofta very gently a few times. Garnish with green chillies before serving with naan bread.

Nutrition Facts : Calories 445 calories, Fat 28 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.8 milligram of sodium

KOFTA KEBABS

Kofta Kebabs image

These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

Provided by SRKELZ

Categories Meat and Poultry Recipes Lamb Ground

Time 1h20m

Yield 28

Number Of Ingredients 13

Ingredients

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

Steps:

Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g

MEDITERRANEAN KOFTA MEATBALLS

Mediterranean Kofta Meatballs image

For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 pound ground lamb
1 small onion, chopped
1/2 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1 tablespoon minced fresh oregano
2 garlic cloves
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 tablespoon vegetable oil
Hot cooked couscous
1 cup plain Greek yogurt
2 plum tomatoes, cut into wedges
2 lemons, cut into wedges
3 tablespoons minced red onion
Fresh mint leaves

Steps:

Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

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