Lamb Koftas Recipes
LAMB KOFTA WITH LABNEH DIP
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
- Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
- Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.
LAMB KOFTAS
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium
LAMB KOFTA KEBABS FROM JAMIE OLIVER
I saw this on Jamie at Home the other day and I thought, what with it being BBQ season, I'd give them a go. Unfortunately, as soon as I bought the lamb, the weather changed and I ended up cooking them in the oven. They'd definitely be better on a BBQ, but I wasn't going out in the rain! I found them quite difficult to handle without them breaking up when raw. They were easier after sitting in the fridge for a while, but you still have to be super careful. If you don't support the meat (ie if you try to pick them up with the skewer) they tend to fall right off. Try rolling them onto the BBQ - once they're cooked, they're fine! I couldn't find sumac, so I used the zest of one lemon instead, which was a good substitution.
Provided by Snowbunny Andorra
Categories Lamb/Sheep
Time 2h6m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the pistachios into a blender and chop until they're all about half size.
- Add the lamb and thyme, along with most of the cumin, chili and sumac (or lemon zest) (reserve a little for sprinkling on the made-up kebab). Add salt and pepper to season.
- Pulse until it's mixed and looks like a chunky mince. If you don't pulse, you'll end up with a puree).
- Shape onto four metal skewers, so you have four sausage shapes. Dimple the kebabs with your fingers to improve the cooked texture.
- Place in the fridge for a couple of hours to "set" the meat a little.
- Put kebabs onto a very hot barbecue and cook until nicely golden.
- Meanwhile, in a bowl, mix the sliced onion with a good pinch of salt and pepper, and a squeeze of lemon juice, which will take the edge off the onion.
- Just before the kebabs are ready, add the salad leaves, mint and parsley to the bowl and mix together. Add another pinch of salt and pepper, drizzle with olive oil and another squeeze of lemon.
- Warm your tortillas on the griddle (or in the microwave for a few seconds).
- Place a spoonful of the salad mix in the middle, top with a kebab and a dollop of creme fraiche, and sprinkle with a little of the left over spices. Drizzle with a little olive oil, wrap up and eat, delish!
Nutrition Facts : Calories 780.1, Fat 42.2, SaturatedFat 17.4, Cholesterol 110.5, Sodium 848, Carbohydrate 69, Fiber 7.4, Sugar 3.8, Protein 32.6
LAMB KOFTA
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the lamb in a mixing bowl and add the remaining ingredients. Mix thoroughly. If the lamb is not properly mixed, the kofta will fall apart on the skewer.
- Form the lamb into small patties about the size of a walnut. Mold the patties tightly around a long skewer so they form small oval shapes. Four or five will fit on a skewer.
- Heat a broiler or charcoal coals and when hot, grill the kofta, turning once, until they are golden brown, for about 6 minutes.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 53 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 23 grams, Sodium 611 milligrams, Sugar 1 gram
LAMB AND SUMAC KOFTAS
Lamb, apricot and date Koftas given an extra lift with the use of Sumac (Somaq) and Ras El Hanout (Moroccan spice mix)
Provided by BonusMeals
Categories Meatballs
Time 25m
Yield 12 Koftas, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
- Cover with cling film and place in the fridge for at least an hour.
- Take a handful of the mix, place on wooden skewers and mould to shape.
- Grill/BBQ turning gently every couple of minutes until browned and cooked through.
Nutrition Facts : Calories 444.5, Fat 30.5, SaturatedFat 13.1, Cholesterol 122.2, Sodium 354.3, Carbohydrate 18.7, Fiber 1.8, Sugar 11.8, Protein 23.6
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