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
LEBANESE LAMB KOFTA RECIPE (KAFTA/KOFTA KEBABS)
How to make Lebanese lamb kofta (aka kafta) with a simple combination of ground lamb (or beef) with parsley, onion, and Middle Eastern spices for simple and flavorful kofta kebabs. Plus, you can enjoy these lamb kofta grilled, using a grill pan, or baked.
Provided by Samira
Time 20m
Number Of Ingredients 6
Steps:
- Finely chop the onion and parsley. The smaller the onion pieces, the better!
- Add all of the ingredients to a large bowl and mix until well incorporated.To save time, you could do this in a small food chopper/processor (as the pieces don't need to be even). First, pulse the onion and parsley separately until finely chopped, then add the remaining ingredients and pulse until combined into a homogenous meat paste. If the processed onions are very "wet," squeeze them lightly to remove excess liquid.
- To prepare the skewers, first transfer the lamb kofta mixture to the fridge to chill for 30 minutes. Then, divide the mixture into portions of around 3-3.5 oz/85-100 g (around a fistful). Then thread each portion onto skewers in a sausage shape, around 1-inch thick, pressing firmly). Be careful to make them even-sized, so they'll cook evenly.If you're using wooden skewers and plan to make the lamb kofta immediately, then first soak the skewers for 30 minutes (that way, they won't burn on the grill). Also, keep water nearby to dip your hands in while shaping the ground lamb kebabs - if they become too sticky.
- To grill the lamb kofta: transfer the kofta kebab to a pre-heated and oiled grill (or charcoal BBQ) and cook for 3-4 minutes on each side until browned and cooked through (usually about 10 minutes total for well-done, 6-8 minutes for medium).Grill Pan: using an indoor grill pan is relatively similar to the above. Add a little oil to the pan and heat over medium-high heat. Then add the lamb kofta kebab and pan-fry for several minutes, then flip and cook on each side until evenly cooked.Baked: to bake the lamb kafta, lay them on a parchment-lined baking sheet brushed/sprayed with a little oil. Bake in the oven at 350ºF/175ºC for between 15-20 minutes, or until cooked through. Feel free to broil at the end for extra browning.You could also broil the lamb kafta, turning to evenly cook.
- Make ahead: you can prepare and form the kofta kebabs patties in advance and store them covered in the fridge for 2-3 days or in the freezer for up to three months. Then, allow them to thaw in the refrigerator overnight before cooking. Storing: store any leftover kafta in an airtight container in the fridge for between 3-4 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the kafta on a hot grill for several minutes or in the oven at 350ºF/176ºC until warmed through (7-10 minutes).
Nutrition Facts : Calories 212 kcal, Carbohydrate 2 g, Protein 12 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 544 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
LAMB AND CASHEW NUT KOFTI
Another from Cardamom & Coriander by Simon Morris. Simon says (!) this recipe hails from the Taj Mahal Hotel in Bombay. DH loves lamb and I love cashews. Wherever it came from that spells a great recipe for me! Plan ahead, kiddies. You have to soak the cashews at least 4 hours to make a paste before putting the recipe together. Because you are making a paste, you can use the less expensive cashew pieces though. Just be sure to get unsalted. Use fewer chilies unless you love hot food. I would suggest you start with one.
Provided by Ma Field
Categories Lamb/Sheep
Time 40m
Yield 30 patties, 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak the cashews in water for 4-6 hours.
- Mix lamb, onion, garlic, coriander, cumin and chili powder.
- Drain cashews, Place in food processor and process to a paste. You may have to add 1-2 tablespoons of water to help blend.
- Add lamb mixture to processer and continue processing until a smooth paste is formed.
- Turn the mixture into a bowl. Add chopped chilis, cilantro, salt and ginger. Mix well.
- Shape mixture into about 20 balls. Flatten into discs about 2" in diameter.
- Heat a small amount of oil in frying pan. Cook patties 2-3 minutes per side, turning once.
- May be served hot or cold.
Nutrition Facts : Calories 535.9, Fat 45.3, SaturatedFat 12.2, Cholesterol 55.2, Sodium 444.6, Carbohydrate 16.2, Fiber 2.2, Sugar 3.9, Protein 19.7
LAMB WITH CASHEW-NUT CURRY (KORMA)
Make and share this Lamb with Cashew-Nut Curry (Korma) recipe from Food.com.
Provided by HappyBunny
Categories Lamb/Sheep
Time 49m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
- Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
- Blend again until the mixture is completely pulverized.
- Set the masala aside.
- Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
- In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
- Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
- Stir in the salt and the masala, then add the yoghurt.
- Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
- Add the lamb, turning it about with a spoon to coat the pieces evenly.
- Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
- Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
- Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
- To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.
Nutrition Facts : Calories 548.7, Fat 43.5, SaturatedFat 20.5, Cholesterol 143.1, Sodium 1257.2, Carbohydrate 13.2, Fiber 3.7, Sugar 4, Protein 28.4
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
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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