NORTH AFRICAN LAMB KAFTAS
Yummy Kaftas are perfect for lunch or appetizer. Serve with your favorite yogurt cucumber dipping sauce.
Provided by AcadiaTwo
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix lamb, onion, poppy seeds, cumin, salt, cinnamon and cayenne in large bowl.
- Add egg and mix well.
- Form lamb mixture into a 3 x 1/2 inch long rolls.
- Repeat with remaining lamb mixture to make about 12 kaftas.
- Heat 2 tablespoons of the oil in large skillet on medium heat and add 1/2 of the kaftas.
- Cook kaftas for 7 minutes or until cooked through and browned on all sides.
- Drain on paper towels.
- Repeat with remaining kaftas, adding remaining 1 tablespoon oil as needed.
- To serve kaftas, carefully slide a wooden skewer lengthwise through center of each kafta.
- Serve with Dipping Sauce.
Nutrition Facts : Calories 458, Fat 39.9, SaturatedFat 13.6, Cholesterol 129.4, Sodium 668.8, Carbohydrate 2.8, Fiber 1.3, Sugar 0.6, Protein 21.4
AFRICAN LAMB COUSCOUS FROM MAURITANIA
You might encounter this type of sweet/savory dish all over north west Africa, where it is as likely to be made with goat or camel meat as with lamb. The vegetables will be whatever is available. Try it over plain couscous or with the fancier version below.
Provided by Olha7397
Categories Lamb/Sheep
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stew pot that has a tight fitting lid, brown the meat by stirring quickly in hot oil or butter. Reduce heat and sauté the onions and garlic until golden. Add vegetables, stirring for 2 to 3 minutes. Cover with about 2 cups water, put the lid on the pot, and simmer until vegetables are tender and meat is cooked. Mix the dates, raisins, and chickpeas into the dry couscous, and steam. Serve by ladling the stew over couscous on individual plates. Serves 6 to 8.
- COUSCOUS: There are several ways of steaming and softening this form of semolina wheat that is a base for north African stews. The preferred method is to use a couscousier.
- If you don't have a couscousier here is a method. Get dry couscous grain in an ethnic or gourmet grocery or a natural foods store. Allow 2 oz. per person for a meal.
- Pour the couscous into a large bowl and cover it with cold Iwater. Stir, and let it sit for about 10 minutes. Then scrape the damp grain out onto a clean absorbent cloth such as a linen dish towel. (If all the water hasn't been soaked up, you should drain it off first.) Leave the grain to swell for 15 minutes. If you prefer, you can leave the grains in the bowl, but as they are more confined, they may not become quite as fluffy.
- Now you must find a way to steam the couscous. A colander that will sit part way down into a pot, without sinking to the bottom, can become a homemade couscousier. But if your colander, like most, has holes too large to prevent the couscous grains from falling through, you must line it with a clean, porous cloth (cheesecloth) When everything is ready, bring water in the pot to a boil, and steam the couscous, uncovered, for 20 minutes.
- Now the couscous must swell and steam a second time, but with slight variations. Once again, put it into a bowl or onto the towel. Sprinkle cold water over it-perhaps half a cup for every pound of couscous-and rub grains between your fingers to break up any lumps that have formed. After it has sat for 10 minutes, rub some oil onto your hands and rework the grains with your fingers. (For special occasions, use butter to grease and separate the grains.).
- Finely, steam the couscous for 25 more minutes, and serve hot.
- There is nothing complicated about this process, but it does take some time.
- If it sounds too ambitious, try the packaged, pre-cooked grain that is widely available where couscous is sold and follow the simple directions on the box. True connoisseurs argue, no doubt that you will never know what real couscous tastes like unless you steam your own. The "instant" kind is acceptable though.
- The Africa News Cookbook.
SPICED LAMB KOFTAS WITH MINT & TOMATO SALAD
Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt
Provided by Cassie Best
Categories Dinner, Main course
Time 45m
Yield Makes 4
Number Of Ingredients 12
Steps:
- In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning - don't be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.
- Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you're using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.
Nutrition Facts : Calories 329 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium
ORANGE MINTED YOGURT SAUCE FOR LAMB KAFTAS
Make and share this Orange Minted Yogurt Sauce for Lamb Kaftas recipe from Food.com.
Provided by AcadiaTwo
Categories Moroccan
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix yogurt, cucumber, mint and rose water in a food processor until smooth.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 41.8, Fat 2, SaturatedFat 1.3, Cholesterol 8, Sodium 30.1, Carbohydrate 3.8, Fiber 0.5, Sugar 3.1, Protein 2.4
NORTH AFRICAN LAMB STEW
Make and share this North African Lamb Stew recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 5-liter or larger pressure cooker over medium-high heat.
- Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch.
- Transfer browned lamb to plate with slotted spoon.
- Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes.
- Return lamb to pot and stir in remaining ingredients, including wine and salt and pepper to taste.
- Stir slightly while the mixture comes to the boil to avoid scorching.
- Place the lid on the cooker and bring pressure to the second red ring.
- Adjust the heat to maintain pressure at the second red ring and cook for 15 minutes.
- Use Natural Release method. (10 to 15 minutes extra).
- When the pressure has dropped, test the meat.
- It should be fork-tender.
- If not, stir the mixture to prevent scorching, replace the lid when the mixture begins to boil, and cook on the second red ring another 5 minutes longer.
- Use quick-release (finger-tip release) method.
- Garnish with mint leaves and serve with rice.
Nutrition Facts : Calories 912.6, Fat 61.4, SaturatedFat 22.2, Cholesterol 163.3, Sodium 147.4, Carbohydrate 41.4, Fiber 5.9, Sugar 28.6, Protein 43.6
NORTH AFRICAN LAMB SAUSAGES MERGUEZ
Make and share this North African Lamb Sausages Merguez recipe from Food.com.
Provided by Dienia B.
Categories Lamb/Sheep
Time 30m
Yield 3 lbs
Number Of Ingredients 11
Steps:
- Mix ground lamb, salt, cumin, pepper, paprika, cayenne, cinnamon, pomegranate juice, garlic, ginger, and thyme together.
- Can be placed in lamb casings.
Nutrition Facts : Calories 1359, Fat 108.5, SaturatedFat 46.6, Cholesterol 331.7, Sodium 2610.2, Carbohydrate 16, Fiber 4.8, Sugar 6.4, Protein 77.8
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