SPICY INDIAN KOFTA
Make and share this Spicy Indian Kofta recipe from Food.com.
Provided by canarygirl
Categories Lamb/Sheep
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
- Mix well (you'll have to use your hands for this one).
- Form golf ball sized balls with the meat mixture, and set aside.
- Allow to rest 30 minutes.
- Heat oven to 375º.
- Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
- Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.
SPICY MINCED BEEF KEBABS WITH HOT CHICKPEA PUREE
Great for a summer barbeque, make them a s fiery as you wish by adding more cayenne pepper. You will need metal skewers with wide flat blades to hold the meat in place on the grill. From Modern Moroccan by Ghillie Basan
Provided by lindseylcw
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix all of the first 8 ingredients together, knead well then place into food processor and process until smooth.
- Place into a dish, cover and leave to stand for 1 hour.
- Preheat the oven to 200C 400°F.
- In a food processor, process the chickpeas, olive oil, lemon, garlic, cumin, tahini and yoghurt, season and put into ovenproof dish, cover with foil and heat through for 20 mins in the oven.
- Divide the meat mix into 6 portions and mould each onto metal skewer so that the meat resembles a fat sausage, cook 4-5 mins each side.
- Pour melted butter over the hot chickpea puree and serve with salad and crusty bread.
Nutrition Facts : Calories 533.7, Fat 34.4, SaturatedFat 11.1, Cholesterol 79.5, Sodium 508.2, Carbohydrate 30.8, Fiber 8.7, Sugar 5.6, Protein 27.2
SPICY BEEF KOFTAS WITH CHICKPEA PUREE
From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. The meat is nicely flavored, not too hot. Prep time does not include 1 hour cooling time for meat mixture.
Provided by pattikay in L.A.
Categories Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- mix the ground beef with the onion, cumin, coriander, paprika, cayenne, salt, parsley and cilantro.
- knead the mixture well, then pound it till smooth in a blender or food processor.
- place in a dish, cover and leave to stand in a cool place for 1 hour.
- make the chickpea puree:.
- preheat the oven to 400. In a blender or food processor, process the chickpeas with the olive oil, lemon juice, garlic, cumin seeds, tahini and yogurt till well mixed.
- season with salt and pepper, tip the puree into an ovenproof dish, cover with foil and heat through in the oven for 20 minutes.
- divide the meat mixture into six portions and mold each on to a metal skewer so that the meat resembles a fat sausage.
- preheat the grill or broiler on the hottest setting and cook the kebabs for 4-5 minutes on each side. (Don't overcook so it doesn't dry out.).
- melt the butter and pour it over the hot chickpea puree. (if puree is too thick, thin with a bit more yogurt and or butter) serve the kebabs with the hot chickpea puree.
- serve with salad and bread.
Nutrition Facts : Calories 975.1, Fat 87.6, SaturatedFat 33.5, Cholesterol 108.9, Sodium 495.7, Carbohydrate 31.4, Fiber 9.3, Sugar 5.8, Protein 18
BEEF KAFTA
This is a Lebanese style Beef Kafta recipe that's made with ground beef, parsley, onions and a blend of Middle Eastern spices- perfect on the grill or stove
Provided by Yumna Jawad
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
- In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
- Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.
- Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
- Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
- Serve hot off the grill with your choice of side.
Nutrition Facts : Calories 202 kcal, Carbohydrate 2 g, Protein 13 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 52 mg, ServingSize 1 serving
SPICED KOFTAS WITH HONEY & CHICKPEAS
Spiced lamb koftas are a great budget option for a simple family meal. Serve with a drizzle of the creamy yogurt dressing, and baked chickpeas
Provided by Esther Clark
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Using a pestle and morter, crush the fennel seeds. In a large bowl, combine the crushed seeds, lamb, ras el hanout and pine nuts, and season well. Divide the mixture into eight equal egg-shaped koftas.
- Tip the chickpeas into an ovenproof dish, season to taste and put in the oven while you fry the koftas. Heat 1 tbsp of the oil in a frying pan over a medium heat. Add the koftas and gently fry for 5 mins, turning from time to time, until evenly browned. Remove from the pan with a slotted spoon and set aside on a plate.
- Remove the chickpeas from the oven, add the koftas to the dish, then pour over the rest of the oil and the honey, and return to the oven for 15 mins.
- In a bowl, combine the yogurt, tahini and lemon juice with 70-100ml water and season well. Serve the koftas and chickpeas topped with parsley and a good drizzle of the creamy dressing, with the lemon wedges on the side.
Nutrition Facts : Calories 625 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium
LOW FAT MIDDLE EASTERN BEEF KOFTAS
Inspired by local magazine, TRUE! Added, subtracted to make my own too! This IS yummy as can be! No extra calories or extra fat will you see!
Provided by mickeydownunder
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- COMBINE beef, GRATED red onion, parsley, mint, allspice, GRATED lemon rind and juice of lemon in bowl.
- Make in 7 or 8 rolled sausages.
- SPRAY pan with oil and cook beef until cooked.
- NOTE: To make it easier to cook, make sure sausages or rolled evenly.
- NOTE: I put a plate and a can from the pantry on top to help to brown evenly.
- In separate bowl, COMBINE vanilla low-fat yogurt and mint sauce (I used from the bottle; thick or thin will do).
- Will serve with grape tomatoes and Bill Granger's Spiced Pumpkin recipe listed at ZAAR!
- ENJOY!
- **UPDATED NOTE: If the combination FEELS dry, you can add up to 2 Tablespoon of Greek Yogurt too as if the mixture is ultra dry before you grill, it will taste like that too!
SPICY INDIAN BEEF KOFTA
Heat things up tonight with this recipe for Spicy Indian Beef Kofta. These juicy meatballs are seasoned with a scintillating spice mix that all will enjoy.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Mix ingredients just until blended.
- Shape into 48 (1-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. or until done (160ºF).
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
LAMB KOFTA STEW WITH CAULIFLOWER & CHICKPEAS
This Lebanese dish of lamb mince meatballs, chickpeas and cauliflower is perfect as part of a meze spread for two
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 15
Steps:
- First, make the sauce. Heat the oil in a large pan over a medium heat and fry the onion for around 10 mins until starting to soften and caramelise. Stir in the garlic and cook for about 1 min, then add the tomatoes and tomato purée and stir again. Season well and pour in 400ml of the stock. Cover and bring to the boil, then simmer over a very low heat while you make the kofta balls.
- Add all the ingredients for the kofta balls to a large mixing bowl, and mix with your hands until all the ingredients are combined. Spoon out golf ball-sized pieces of the mixture, and roll into balls using your hands.
- Give the sauce a good stir. Drop the kofta balls on top, then add the cauliflower florets and the rest of the chickpeas, pushing them just under the liquid. Simmer for 25-30 mins or until the kofta balls are tender, adding the remaining 100ml of stock, if necessary. Scatter over the coriander and serve.
Nutrition Facts : Calories 613 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 57 grams protein, Sodium 1.2 milligram of sodium
TWISTED BEEF KOFTAS (MIDDLE-EASTERN MEATBALLS)
Traditionally made with lamb and mint, this is my own altered version of the scrumptious Indian dish. These meatballs are pretty spicy, so season to your known preferences. I like to use lots of pepper and cayenne and minimal salt. The prep time can be cut by preparing the ingredients in a food processor. All measurements are approximate, feel free to use what you have on hand! There are many ways to serve them. My favorite method is in a fresh, warm pita with a cucumber-yogurt sauce or with terriyaki and a handful of onions. My boyfriend likes to eat his with spicy mustard. Or for a flavor crossover use them as meatballs for spaghetti! Try a cool, light salad as a side, and don't forget dessert!
Provided by YourCakeIWillTake
Categories Meat
Time 35m
Yield 15-20 meatballs, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix all ingredients in a medium mixing bowl until well-blended (using your hands works best).
- Form golf-ball sized meatballs from the mixture and place, without touching, on an ungreased baking sheet.
- Bake until slightly browned and cooked through (approximately 20-25 minutes).
- Serve 'em up hot! (See Recipe Description for Suggestions).
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