Lamb Köfte

December 28, 2009

I had an urge to try this when I saw a variation on this recipe in Bon Appétit this month.  It was delicious and juicy.  I served it with a curried vegetable couscous and antipasti salad (artichoke hearts, roasted red peppers, tomatoes, feta, romaine and vinaigrette), but it would be just as good with some pita.  I’m also including a quick yogurt sauce that taste great too!

You will need:

  • 2 lb ground lamb
  • 1/2 c fresh mint, minced
  • 1/4 c onion, finely chopped
  • 4 cloves garlic, minced
  • 3 T paprika
  • 1 T cumin
  • 1 1/2 t salt
  • 1 t freshly ground pepper
  • 1/2 t red pepper flakes
  • 2 large onions, cut into 1/4-inch slices

Then you:

  1. Mix the lamb with the mint, onion, garlic, paprika, cumin, salt, pepper and red pepper flakes.
  2. Roll into small patties about 3-inches in diameter. (You could make them more like meatballs or burgers…depending on how you want to serve them!).
  3. Heat a few tablespoons of olive oil in a large nonstick skillet until hot.  Add patties and brown on each side until just cooked through.
  4. Line a baking sheet with sides with tinfoil.  Preheat oven to 275.  As patties finish, use baking sheet in oven to keep them warm.
  5. After patties are cooked, add onion slices to the remaining oil and juices.  Cook until just carmelizing over low heat.  Add to cooked patties.

Yogurt Sauce!!

You will need:

  • 1 1/2 c low-fat greek yogurt
  • 3 T tahini (sesame seed paste)
  • 1 lemon, juiced
  • 1/2 t salt

Then you:

  1. Mix together; chill and serve!

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