by Food Blogga
View
my 35 recipes »
Photo by Food Blogga
A&M's Testing Notes:
Expand CollapseFood Blogga's Notes:
Expand1 cup plain Greek style yogurt, or regular yogurt, strained until thick Ask a question about this ingredient
½ cup diced peeled and seeded cucumber Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/4 teaspoon sugar Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
3 tablespoons minced fresh mint Ask a question about this ingredient
Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.
Ask a question about this step1 pound ground lamb Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
1/4 cup minced yellow onion Ask a question about this ingredient
2 garlic cloves, peeled and smashed Ask a question about this ingredient
1/4 cup minced fresh parsley Ask a question about this ingredient
2 teaspoons ground coriander Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
½ cup toasted pine nuts, ground into a meal in a food processor Ask a question about this ingredient
4 pitas, sliced in half and warmed (for a total of 8) Ask a question about this ingredient
optional garnishes include thinly sliced red onions, shredded carrots, and baby lettuce leaves Ask a question about this ingredient
In a medium bowl combine all ingredients from lamb through pine nuts. Using your hands, mix well until smooth. Refrigerate at least 15 minutes or up to overnight.
Ask a question about this stepWhen ready to cook, form lamb mixture into 1 ½ - 2-inch balls. Makes about 14-16 balls.
Ask a question about this stepDirections for grilling: Preheat grill to medium heat. If using wooden skewers, soak in water for 30 minutes prior to using. Place 4 balls on each skewer. Grill for 8-10 minutes, rotating skewers, or until the lamb is evenly browned and cooked through.
Ask a question about this stepSlide meat off skewers. Place 2 balls inside each half pocket; top with a dollop of cucumber yogurt sauce and any garnishes you desire. Eat immediately.
Ask a question about this stepIf you don't have a grill, then you can broil, bake, or pan fry the kofta. Broil for 8-10 minutes, rotating skewers, or until the lamb is evenly browned and cooked through. Bake on 350 degrees for 20-25 minutes, flipping once, or until the lamb is evenly browned and cooked through. To pan fry, place 2 tablespoons olive oil in a large skillet over medium-high heat. Cook kofta 7-10 minutes, flipping, until the lamb is evenly browned and cooked through.
Ask a question about this stepI made this tonight and we all loved it at my house. Really great combination of flavors and I loved the idea of grinding up the pine nuts. Thanks for a great recipe!
I found this to be a delightful recipe. You can see the fruits of my labour, and your recipe here: http://www.madebymariko.com/2010/04/easter-lamb-my-way.html
We had this for dinner tonight, and it was really so good. The balance of spices in the Kofta and the yogurt sauce worked perfectly together.
Love the pine nut meal since we don't eat wheat! That's clever gluten-free thinking (even if it was by accident).
I'd so love to take credit for it, but it was by accident. ;) I'm so happy is GF for you now.
How exciting. I have been looking for a recipe to use my new food processor with, and I would love the christen it with pine nuts! Can't wait to try this.
Christen pine nuts? That's sound like a good idea to me. Have fun!
LOVE IT!!! Looks and sounds wonderful!
Thanks so much!
Glad you like them!
They really add depth of flavor to the lamb. Thanks!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
I made this last night for a family dinner with my "home for Spring break" son. Everyone loved it, especially my son. The flavor of the meat was really delicious and the pine nuts were a great touch. Thank you for the recipe; looking forward to making it again.