Lamb Köfte

Whole foods had ground lamb on sale last week so we bought 2 pounds and froze in 1 pound packages. Our original intent was to make Gyros or as Lyn calls it Lambie Pie  but then she saw this Gojee.com, so we cut this recipe in half and had a delightful meal. The original recipe is from Mehan’s Kitchen. We enjoyed this and I can’t wait to make again making a few adjustmetns to the spice amounts to our likings.

Yogurt tahini

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  • 1 cup yogurt (I used Greek)
  • 2 T tahini
  • 1 T fresh lemon juice
  • pinch of salt

Mix this all together and set aside to come to room temperature

Ingredients

Steve note to me remember I cut this recipe in half made 9 meatballs

Kofte

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  • 2 lbs ground lamb
  • 1 egg, beaten
  • 1/2 c fresh, chopped mint
  • 1/4 c coarsely grated onion (this was messy)
  • 6 garlic cloves, pressed (original recipe called for 4)
  • 3 T paprika
  • 1 T ground cumin
  • 1 1/2 t kosher salt
  • 1 t freshly ground pepper
  • 1/2 cayenne pepper
  • 1 chopped green chili (optional)

 Caramelized Onions

  • 1 1/2 – 2 large onions, cut in half and sliced

 Muhammara

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  • 1/2 c finely chopped, drained roasted red peppers from jar
  • 1/2 c water
  • 2 T pomegranate molasses
  • 1 T freshly chopped flat leaf parsley

 

How

In large pan (I used a cast iron skillet) heat up some olive oil and sautee onions on medium-low (salt, pepper) and allow to caramelize, this should take about 40 minutes.

While this is cooking down combine all ingredients for the kofte in a large stainless steel bowl and form meatballs (however large you want, I made 20).  Place formed meatballs on pan (line it with something disposable).

Remove onions from skillet, place in a small serving bowl and set aside, next to the tahini yogurt.

Heat up oil in the same skillet on medium and in two batches cook the meatballs, turning them over halfway through the cooking process (about 15 minutes total).  Steve Note I found on my second batch  that more turning came out with a more evenly browned/ cook meatball. Let meatballs rest on clean pan and cover with foil.  Steve note I might try flatten the meatballs slightly making cooking a little easier.

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In the same skillet (don’t worry about cleaning it) sautee the chopped red peppers on medium high for a few minutes.  Pour in water, and then molasses and allow to reduce for about 5 minutes or so (It will start to glisten and get thick).  Toss in parsley.

Spoon out mixture into a small bowl and place next to the onions and tahini.  Toast up some bread, throw on some meatballs, spoon over some tahini, onions and muhammara and enjoy.

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Mehan's Kitchen

Mehan’s Kitchen

Related

Pomegranate-Glazed Lamb with Carrots and Parsnips Stevesacooking.com

Paprika Roast leg of Lamb Stevesacooking.com

Acorn squash ground lamb and kale  Stevesacooking.com

Roast leg of lamb lemon garlic and rosemary Stevesacooking.com

More lamb reciepes from Stevesacooking

 

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