Lamb Kofta
recipe by Chef Tyler McNabb & photography by Talitha Schroeder
We loved this dish; don’t skimp on the seasonings! They really complement the flavor of our good local lamb.
Ingredients
¼ cup quinoa
½ cup water
Large pinch salt
1 pound ground lamb
2 T duck or chicken fat, room temp
1 cup onion, grated
¼ cup flat leaf parsley leaves, finely chopped
1 tablespoon chopped mint leaves
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 teaspoon ground sumac
1 teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
1 teaspoon ras-el-hanout or ¼ teaspoon more of each of the other spices
1 teaspoon red pepper flake
Directions
Rinse the quinoa very well. Combine quinoa, water and salt in a small saucepan over medium heat and bring to a boil. Cover and cook for 15 minutes. Remove pan from heat and let sit, covered, for 15 minutes. Uncover and let cool. Quinoa can be cooked up to 3 days ahead and stored, covered, in the refrigerator.
In a large bowl, combine the cooked quinoa, lamb, onion, duck fat, herbs and spices. Mix gently, just until the spices are evenly distributed. Take care not to overmix, so the kofta remains tender when cooked. The meat mixture can be made up to 3 days ahead and stored, covered, in the refrigerator.
Kofta can be shaped around skewers and grilled or cooked as patties. For grilling: Heat the grill. Place a portion of meat in your palm and gently flatten. Place a skewer on top of the meat and close your hand, folding the meat evenly around the skewer. Repeat to form more kofta. Skewers can be prepared a day or two ahead and stored, covered, in the refrigerator. Grill the kofta until browned and cooked through, 6 to 10 minutes. (If pan frying, shape the meat into 4-inch patties. Heat 2 tablespoons olive oil in a skillet set over medium-high heat, add patties and fry until browned and cooked through )
Related Content
Cilantro Lime Yogurt
This is good on so many things – the lamb kofta, grilled veggies, tacos, frittatas. Be sure to seek out a full-fat Greek-style yogurt; it makes all the difference in the world
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
