Lamb Kofta

Name: Lamb Kofta
Yield: serves 6 to 8
Ingredients: 1 pound ground lamb; 4 teaspoons Spice Mixture (recipe follows); 1 teaspoon paprika; 1/4 teaspoon ground cinnamon; 1 large egg; 1/2 onion, grated on the large holes of a box grater (1/2 cup); 1 garlic clove, minced; 1/3 cup pine nuts, toasted and chopped; 1/3 cup finely chopped fresh flat-leaf parsley; 1 teaspoon coarse salt; 1 tablespoon olive oil; Yogurt Mint Sauce, for serving (recipe follows); 4 1/2 teaspoons ground coriander; 4 teaspoons ground cumin; 1 1/2 teaspoons ground nutmeg; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon cayenne pepper; (makes 1/4 cup); 8 ounces plain whole-milk yogurt, preferably Greek-style; 3 tablespoons finely chopped fresh mint; 1 1/2 teaspoons fresh lemon juice; 1 small garlic clove, minced; (makes 1 cup)

January 26, 2012

Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250°F oven.

Recipe information

Yield
serves 6 to 8

Ingredients

1 pound ground lamb

4 teaspoons Spice Mixture (recipe follows)

1 teaspoon paprika

1/4 teaspoon ground cinnamon

1 large egg

1/2 onion, grated on the large holes of a box grater (1/2 cup)

1 garlic clove, minced

1/3 cup pine nuts, toasted and chopped

1/3 cup finely chopped fresh flat-leaf parsley

1 teaspoon coarse salt

1 tablespoon olive oil

Yogurt Mint Sauce, for serving (recipe follows)

Spice Mixture

4 1/2 teaspoons ground coriander

4 teaspoons ground cumin

1 1/2 teaspoons ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon cayenne pepper

(makes 1/4 cup)

Yogurt Mint Sauce

8 ounces plain whole-milk yogurt, preferably Greek-style

3 tablespoons finely chopped fresh mint

1 1/2 teaspoons fresh lemon juice

1 small garlic clove, minced

(makes 1 cup)

Preparation

Step 1
In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2-inch balls, and flatten the balls into ovals or football shapes, about 1/4 inch thick.
Step 2
In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
Step 3
Wipe the skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.
Spice Mixture
Step 4
Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
Yogurt Mint Sauce
Step 5
Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsMeatball Middle Eastern Ground Lamb Lamb Meat Onion Root Vegetable Vegetable Yogurt Dairy Main Dinner Gluten Free Easy Weeknight Meals Make Ahead Meal Prep Sear Cookbooks

Recipe information

Ingredients

Spice Mixture

Yogurt Mint Sauce

Preparation

Step 1

Step 2

Step 3

Spice Mixture

Step 4

Yogurt Mint Sauce

Step 5

Recipe notes