Lamb Kofta With Yogurt Sauce Food

LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA

Steps:

• For yogurt sauce:
• Stir all ingredients in medium bowl to blend. Cover and chill.
• For Köfte:
• Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
• Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
• Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes.
• Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
• Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
• For muhammara:
• Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
• Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
• Available at some supermarkets, natural foods stores, and Middle Eastern markets.
• ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

LAMB KOFTA WITH YOGURT SAUCE

Steps:

• In a bowl, combine all the ingredients. Roll lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place patties on a baking sheet greased with oil. Brush oil on patties, loosely cover and refrigerate for 30 minutes.
• Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side.
• To make yogurt sauce:.
• 1/2 cup plain yogurt - 1 tablespoons tahini - 1/2 tablespoons fresh squeezed lemon juice - 1 teaspoons mint leaves, finely chopped - freshly ground black pepper - 1/2 teaspoons cumin.
• In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.
• This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara.

LAMB KOFTA WITH YOGURT SAUCE

Steps:

• Yogurt Sauce.
• In a small bowl, mix together all yogurt sauce ingredients, cover and chill while preparing the kofta. Add salt and pepper to taste before serving.
• Kofta.
• Place an oven rack in the center position of the oven.
• Preheat oven to broil.
• Lightly coat a rimmed baking sheet with olive oil cooking spray.
• Place the bread in a food processor and pulse until it forms fine bread crumbs.
• Add the onion, parsley,mint,garlic,cumin,cinnamon,chili powder,salt, black pepper,ginger and red curry paste and process until the mixture is finely chopped.
• Transfer the mixture to a large bowl.
• Mix the egg into the onion and herb mixture.
• Add the lamb and turkey and use your hands to thoroughly mash everything together.
• Shape mixture into 12 egg-sized balls, then arrange on the prepared baking sheet.
• Lightly spray the kofta with olive oil.
• Broil for 8 minutes, then use tongs to rotate each and broil an additional 7 minutes.
• Rotate again, and broil for another 3 to 4 minutes.
• Remove from oven, and let stand 5 minutes.
• Wrap the pitas in foil, and place in oven for 1 to 2 minutes, just long enough to heat through.
• Arrange 3 koftas down the center of each of each pita, then top with diced tomato and yogurt sauce.
• Wrap the pita around the koftas and enjoy!

LAMB KOFTA

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.

LAMB KEBABS WITH YOGHURT SAUCE

Steps:

• Mix all marinade ingredients together, place in bowl with lamb.
• Refrigerate 3 hours or overnight if possible.
• Grill 10-15 minutes or til cooked as desired.
• Sauce: Mix all ingredients together, serve with lamb.

INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS

Steps:

• In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
• Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.

LAMB KOFTE WITH GARLIC YOGURT SAUCE

Steps:

• Make sauce:
• Stir yogurt with garlic and salt to taste.
• Make köfte:
• Cover bread with water in a bowl and soak 30 minutes, then squeeze bread to remove as much moisture as possible.
• Prepare grill while bread soaks.
• Transfer squeezed bread to a large bowl and add remaining köfte ingredients, then mix well with your hands until thoroughly blended. Divide lamb mixture into 16 portions and form each into a ball. Roll each ball into a 7- to 8-inch-long "cigar," rolling first between your hands and then on a work surface (be sure the köfte are thin enough for even cooking). Slide a skewer lengthwise through center of each köfte.
• Grill on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.