Lamb Kofta Recipes

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

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.

Steps:

• In a large bowl, combine all ingredients except oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form mixture into 1 1/2-inch balls, and flatten into ovals or football shapes, about 1/4 inch thick.
• In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add half the lamb patties. Cook until first side is golden brown, about 3 minutes; flip patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
• Wipe skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.

Steps:

• Combine all the ingredients for the kefta and form into 1 inch balls with wet hands.
• Heat the olive oil over medium-low in a large tagine or stove-top casserole dish.
• Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels.
• Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear.
• Add the remaining ingredients, except the eggs and kefta to the tagine. Cover and simmer over low heat for 30 minutes until the sauce begins to thicken.
• Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes.
• Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
• Serve hot from the tagine with thick bread.