Lamb Kofta

I am working my way through the new Tartine All Day cookbook and am so excited about all of the recipes that I have tried so far! I highly recommend this cookbook and think it is one of the best new cookbooks for sure! It is a book to be used and has so many great recipes! Upon receiving it, I went through the book and wrote down all of the recipes that I wanted to try. I made the lamb kofta and served it with what the author suggested-tzatziki and a fattoush salad. The plate could not have been prettier or more delicious! It is a manageable meal to serve for a party as you can do so much of the prep ahead of time. Lamb Kofta can be made and cooked on skewers or as patties, cooked in a skillet with olive oil.

1/4 c. quinoa
1/2 c. water
large pinch of sea salt
Rinse the quinoa very well, 3 or 4 times. Combine the quinoa, water and salt in a small saucepan over medium heat and bring to a boil. Watch carefully! I burned my first batch! Cover and cook on low for 15 minutes. Remove from heat and let sit, covered for 15 minutes. Uncover and let cool.
1# ground lamb
1 onion, finely chopped
1 t. ground cumin
1 t. sea salt
1/4 t. ground black pepper
1/4 c. flat leaf parsley, finely chopped
1/8-1/4 t. ground cinnamon
1 T. chopped mint leaves
1 t. ras-el-hanout * I found this in the Spicely Organic little boxes of spices at WFds* see note below for substit.
1 t. red pepper flakes

8 bamboo or metal skewers
2 T. olive oil, for pan frying (optional)
In a large bowl, combine the quinoa, lamb, onion,cumi, salt, pepper, parsley, cinnamon and ras-el-hanout and red pepper flakes. Gently mix just until the spices are evenly distributed but take care not to overmix. Mixture can be made ahead and stored covered up to 3 days in the refrigerator.
Shape the kofta around skewers to grill or shape into patties for pan frying. Divide the mixture into 8 portions.
Heat olive oil in a skillet over medium high heat. Fry until browned and cooked through 6-10 minutes.
Grill skewers until browned and cooked (optional).

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