Cook the Book: Lamb Kofta

Need a gluten free, dairy free, paleolithic, and primal side dish? Cook the Book: Lamb Kofta could be an amazing recipe to try. For $1.67 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 303 calories, 15g of protein, and 26g of fat each. A mixture of ground lamb, egg, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Serious Eats. 11 person were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 60%. If you like this recipe, take a look at these similar recipes: Cook the Book: Maharashtran Lamb Curry, Cook The Book: Braised Shoulder Of Lamb, and Cook the Book: Middle Eastern Lamb Pizza.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 1. In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2-inch balls, and flatten the balls into ovals or football shapes, about 1/4 inch thick. 2 2. In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate. 3 3. Wipe the skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side. 4 Spice Mixture 5 - makes 1/4 cup - 6 4 1/2 teaspoons ground coriander 7 4 teaspoons ground cumin 8 1 1/2 teaspoons ground nutmeg 9 1 teaspoon ground cinnamon 10 1/2 teaspoon ground cloves 11 1/2 teaspoon cayenne pepper 12 Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months. 13 Yogurt Mint Sauce 14 - makes 1 cup - 15 8 ounces plain whole-milk yogurt, preferably Greek-style 16 3 tablespoons finely chopped fresh mint 17 1 1/2 teaspoons fresh lemon juice 18 1 small garlic clove, minced 19 Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.

 

Step by step:

1. 1

2. In a large bowl, combine all the ingredients except the oil and yogurt sauce.

3. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2-inch balls, and flatten the balls into ovals or football shapes, about 1/4 inch thick.

4. 2

5. In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium-high heat.

6. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more.

7. Transfer to a paper-towel-lined plate.

8. 3

9. Wipe the skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat the process with the remaining lamb patties.

10. Serve warm or at room temperature with yogurt sauce on the side.

11. 4

12. Spice

13. Mixture

14. 5

15. - makes 1/4 cup -

16. 6

17. 4 1/2 teaspoons ground coriander

18. 7

19. 4 teaspoons ground cumin

20. 8

21. 1 1/2 teaspoons ground nutmeg

22. 9

23. 1 teaspoon ground cinnamon

24. 10

25. 1/2 teaspoon ground cloves

26. 11

27. 1/2 teaspoon cayenne pepper

28. 12

29. Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.

30. 13

31. Yogurt Mint Sauce

32. 14

33. - makes 1 cup -

34. 15

35. 8 ounces plain whole-milk yogurt, preferably Greek-style

36. 16

37. 3 tablespoons finely chopped fresh mint

38. 17

39. 1 1/2 teaspoons fresh lemon juice

40. 18

41. 1 small garlic clove, minced

42. 19

43. Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator.

44. Serve chilled or at room temperature.

Nutrition Information:

covered percent of daily need