LAMB KOFTA
This Lamb Kofta recipe packs a ton of flavor. The ground lamb is seasoned with a mixture of dried spices and fresh herbs, then grilled to perfection. Serve these Lamb Koftas with basmati rice, or get yourself a spread going and add tomatoes, cucumbers, lettuce, hummus and tzatziki.
Provided by Teri & Jenny
Categories dinner Main Course
Time 36m
Number Of Ingredients 10
Steps:
- Place small skillet over medium-high heat. Once skillet is hot, add 1 teaspoon oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté for 4 to 5 minutes.
- Add cumin and coriander (and ginger, if using dry ground) and continue to sauté for 1 minute. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool, about 10 minutes.
- In a large mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
- Mix together until fully combined.
- Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a 1 ½" by 7" log. Press a skewer into the center of each lamb log and form the meat around the skewer until secure, leaving about a 4" handle on the bottom and a 1" handle on top.
- Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers, about 1" apart. Grill skewers on each side, for 6 to 8 minutes or until just cooked through, with nice grill marks. Remove from heat, transfer to a platter
- Serve with a bed of basmati rice and a romaine, cucumber and tomato side salad and hummus of choice. Serve.
Nutrition Facts : Calories 242 kcal, Carbohydrate 2 g, Protein 13 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 49 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
LAMB OR PORK KOFTAS - INDIA
These are meatballs....Indian style! From Classic International Recipes. You may sub garam masala for the spices cinnamon through mace. Serve with Recipe #482651 482651.
Provided by breezermom
Categories Lamb/Sheep
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a mixing bowl combine beaten egg, bread crumbs, 2 tbsp yogurt, and 1/2 tsp salt. Stir in cinnamon, cardamom, cumin, red pepper, cloves, and mace. (Or use 1 1/4 tsp Garam Masala). Add ground lamb or ground pork; mix well.
- Shape 1/4 of the meat mixture around each hard-cooked egg, completely enclosing the egg.
- In a large skillet brown the meatballs in hot Usli Ghee or cooking oil, carefully turning to brown on all sides. Remove from the skillet.
- In the same skillet cook the onion, garlic and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown. Drain off the fat. Stir in the tomato sauce, chili peppers, bay leaf, and 1/2 cup water. Bring to boiling; reduce heat. Simmer for 10 minutes.
- Add meatballs to the tomato sauce mixture. Cover and simmer for 30 minutes, turning meatballs every 10 minutes and spooning the sauce over them. Remove meatballs. Skim the fat from the sauce.
- Slowly add 1 cup of the hot sauce to the yogurt. Return to the skillet. Heat through, but do not boil. Remove the bay leaf.
- Transfer the sauce to a heated serving platter. Cut the meatballs in half crosswise. Place the meatballs, yolk side up, atop the tomato sauce mixture. Sprinkle parsley over the top.
- Serve with hot cooked rice or Chapati.
Nutrition Facts : Calories 577.8, Fat 42.3, SaturatedFat 19.1, Cholesterol 341.3, Sodium 526.5, Carbohydrate 17.6, Fiber 2.2, Sugar 9.3, Protein 31.6
SPICY INDIAN KOFTA
Make and share this Spicy Indian Kofta recipe from Food.com.
Provided by canarygirl
Categories Lamb/Sheep
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
- Mix well (you'll have to use your hands for this one).
- Form golf ball sized balls with the meat mixture, and set aside.
- Allow to rest 30 minutes.
- Heat oven to 375º.
- Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
- Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.
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