Tag: lamb kofta

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Foodie Friday: Lamb kofta with smoked eggplant

Simple yet sophisticated, the spiced keftas combine with fresh greens and a zingy dressing for a play on classic Middle Eastern flavours. This recipe was created by Shane Delia of Melbourne restaurants Maha and Biggie Smalls in partnership with Australian Lamb. It’s an impressive looking dish that’s ideal to cook when you’re having family and friends over for Sunday night dinner.

Serves: 4-6 |  Prep: 30 mins  |  Cooking: 30 mins

Ingredients

Lamb kefta

  • 600g lamb mince
  • 20g cumin powder
  • 10g coriander powder
  • 10g flaked salt
  • 10g chopped parsley
  • 2 garlic cloves, peeled and crushed

Sauce

  • 2 eggplant, chargrilled and peeled
  • 2L lamb or vegetable stock
  • 200g dry chickpeas soaked and cooked
  • 200g pearl couscous blanched
  • 1/2 bunch silverbeet
  • 1/2 bunch cavolo nero (black cabbage) or kale
  • Lemon juice
  • Red Aleppo or paprika
  • 30g butter
  • 1 tsp cumin
  • 1 tsp coriander powder

Dressing

  • 30g slivered almonds or roughly chopped almonds
  • 30g pomegranate seeds
  • 5 sprigs parsley leaves, finely sliced
  • 4 sprigs coriander leaves, finely sliced
  • 100ml Olive oil
  • Lemon juice to taste
  • Salt to taste

Method

  1. Place all ingredients for the kefta in a medium sized bowl, mix and knead very well for 3-4 minutes. Roll into small balls and rest for at least 20 minutes.
  2. Heat up a medium sized pot and sear lamb kefta until golden brown on all sides, set aside once all are golden.
  3. Place same pot back on the heat, drizzle olive oil and add butter. Sauté chickpeas, couscous, spices and salt.
  4. Put the lamb back in the pan and add the stock, bringing to the boil. Simmer for 5 minutes or until the stock has reduced by half.
  5. Add silverbeet, eggplant, cavolo nero and season with salt and lemon juice.
  6. Place into a serving dish and dress over the top with almond and pomegranate dressing.

Tips

  • The key to this recipe is working the spices into the lamb to get the best flavour. This means getting hands on and massaging it through the meat with your fingers at least 20 minutes before cooking.
  • Make sure the lamb kefta are browned off evenly all around to create a caramelised lamb flavour throughout the dish.
  • Instead of the silverbeet or kale, you can use any greens you come across in the supermarket like fresh chard, spinach or cabbage.
  • You can make this recipe gluten-free by using lentils or dried beans instead of couscous, or swap the couscous for a side of rice.
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Foodie Friday: Lamb kofta, hummus, salad & flat bread

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These lamb koftas are delicious and so easy to make! Made using authentic kofta spice mix, pine nuts, lean lamb mince and served with warmed flat bread and a crisp salad, this is a fresh dish full of texture and flavour.

IMG_7018 Ingredients

  • 350g premium lamb mince
  • 2 tablespoons Sami’s Kitchen kofta spice mix
  • 1 small red onion
  • 1 tablespoon pine nuts
  • 1 lemon
  • 1 garlic clove
  • 4 bamboo skewers
  • 1 baby cos lettuce
  • 1 Lebanese cucumber
  • 6 sprigs parsley
  • 1 pickled chilli
  • 2 flatbread
  • 1/4 cup hummus

IMG_7012

Method

Preheat oven to 200ºC fan bake. Soak skewers in cold water until ready to use. In a bowl, combine lamb, pine nuts, spice mix, half of the red onion finely diced, crushed garlic and zest of the lemon – then season generously with salt and pepper. Mix well to combine.

Roll into golf ball-sized pieces. Thread equal amounts onto each of the skewers. Place skewers on a lined baking tray, brush lightly with olive oil and cook in the oven for 12–14 minutes. Remove from the oven and rest for 2-3 minutes.

Wrap the flat bread in foil and place in the oven to warm.

While the lamb is cooking, combine roughly chopped baby cos, parsley, diced cucumber, the remaining red onion and the pickled chilli thinly sliced in a bowl. Drizzle with olive oil, squeeze over the juice of the lemon, season with salt and pepper and toss to combine.

Serve the kofta hot with salad, warm flat bread and hummus.

Serves 2.

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