Lamb Kofta
Servings
4Serving size
4 ounces lamb (about 5 meatballs)This recipe can be multiplied and makes good leftovers (maybe even better cold than hot).
Serve with Brown Rice or Couscous or Low Sodium Middle Eastern Spiced Potatoes or Middle Eastern Spiced Potatoes or Minted Peas
AND
Serve with Cucumbers in Yogurt with Mint or Minted Carrots
Ingredients
| 16 ounce Ground lamb |
| 2 clove Garlic, raw (minced) |
| 1 Large Shallots, raw (minced) |
| 1/4 cup Coriander (cilantro) leaves, raw (chopped) |
| 1/4 tsp. Ground nutmeg |
| 1/4 tsp. Ground cinnamon |
| 1 tsp. Ground turmeric |
| 1 tsp.. Ground cumin |
| 2 Tbsp. Nonfat Greek Yogurt |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 spray Spray olive oil |
Instructions
Mix together the ground lamb, garlic, shallot, cilantro, nutmeg, cinnamon, turmeric, cumin, yogurt, salt and pepper until well blended.
Divide the lamb mixture into 4 pieces. Roll each of the four pieces into 5 meatballs.
Spray the pan in the oven with oil. Add the lamb meatballs. Cook for about 8 minutes and then shake the pan to stir the meatballs. Cook for another 12 minutes shaking about three times until well done. Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Couscous
Place water and salt in a medium sized pan over high heat and bring to a boil. Remove from the heat and add couscous, stirring once. Cover and let stand for five minutes. As the couscous is cooking, place the oil in a small non-stick sauté pan over medium heat.…
Low Sodium Middle Eastern Spiced Potatoes
Place a large skillet in the oven and preheat to 375°F. When the oven is hot spray the pan lightly with oil. Add the potatoes and shake. Spray the potatoes with oil and shake the pan. Add the turmeric, cumin, cayenne pepper and pepper. Toss to coat the potatoes well.…
Middle Eastern Spiced Potatoes
Place a large skillet in the oven and preheat to 375°F. When the oven is hot spray the pan lightly with oil. Add the potatoes and shake. Spray the potatoes with oil and shake the pan. Add the turmeric, cumin, cayenne pepper, salt, and pepper. Toss to coat the potatoes…
Minted Peas
If you are using fresh peas, pick over them and discard any brown ones. If you are using frozen thaw them in a strainer under cool water. Place the water in a small sauce pan and bring to a boil. Add the peas and cook for 8 minutes. (If using…
AND
Serve this recipe with one of these vegetable side dishes.
Cucumbers in Yogurt with Mint
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber. After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water. Combine the shredded cucumber, yogurt, shallot, mint,…
Minted Carrots
Place the water in a large stock pot over high heat. When the water is at a shiver (almost boiling) add the carrots. Cook them for about 5 – 7 minutes, then remove them from the pan to a strainer or a paper towel. Heat the olive oil and butter…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This recipe is great both hot and cold and the Mint Cucumber Yogurt really makes this even better.
Ground lamb in America is not all that common. We simply don’t eat much lamb. If you can’t find lamb, lean ground beef will do but not be quite as flavorful. If you know a good butcher, ask them to grind your ground lamb leaner. Alternatively, you can buy part of a leg of lamb and grind it yourself in the food processor.