Saturday, October 11, 2008

Moroccan lamb koftas

Another easy meal, this one served with store-bought flatbread, simply dressed arugula, and a sauce made with yogurt, salt, pepper, and a little crushed garlic. My mom made a Turkish version occasionally when I was growing up--kofte.

I made the meat mixture the night before, so all that was left to do when we came home on a busy weekday was to throw the kofta under the broiler, heating the flatbread in the oven in foil with a little garlic olive oil and making the sauce while the meatballs browned.

Ground lamb releases a lot of fat when cooked and spatters like nobody's business, so don't put these on a rimless sheet tray super close to the broiler element. Because that might start a fire in your oven. Fun for toddlers, but not so much so for adults in a hurry to get dinner on the table. Not that we would know anything about that. Ahem.

I based this recipe on one from The Grassfed Gourmet Cookbook. I'd recommend this to anyone new to cooking grassfed--the cooking times and temperatures can be different enough to make traditional recipes a total failure, especially beef. But everything we've made from this book has been really good.

Moroccan Lamb Koftas (for 4—or 2 and a baby, with leftovers for lunch)

1 T. water
1 clove garlic, crushed
2 T. cilantro, finely chopped
1 T. paprika
1 t. ground cumin
3/4 t. ground coriander
1/2 t. ground cinnamon
3/4 t. salt
1/4 t. freshly ground black pepper
1 pound lamb, or about that

Preheat broiler. Mix all the ingredients and shape into 8 oval patties. Put on a rimmed sheet pan and broil about six inches from the element until browned and cooked through, about 3–4 minutes a side.

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