LAMB KOFTA WITH RAITA
This is the traditional method for Kofta, you can also roll the meat into meatballs and sauté in batches, as you would for any other meatball recipe.
- 4 large shallots, roughly chopped
- 2 cloves garlic, peeled and chopped
- 1/2 tablespoon fresh ginger, minced or grated
- 1 pound of ground lamb
- 1 large egg
- 1/4 cup fresh cilantro, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 1 tablespoon harissa - or substitute 1/2 tablespoon tomato paste if you don’t want it spicy
- 1 teaspoon garam masala
- 2 teaspoons Kosher salt
- 1/4 teaspoon freshly ground pepper
- Cucumber Raita, for dipping (see condiments section)
- Finely grated zest of 1 orange
- Handful of fresh mint leaves
Equipment: 15 to 20, 10-12 inch wooden or steel grilling skewers (if using wooden, soak in water for 20 minutes)
1. Add the shallots, garlic, and ginger to a food processor and pulse to thoroughly combine.
Add the mint and cilantro and pulse again, then add the harissa and pulse until you have a blended paste of herbs and spices.
Add the egg and one-quarter of the lamb, then pulse to combine. Add the remaining lamb with salt, pepper and garam masala and pulse to blend, scraping the sides of the food processor as needed.
Pulse a few more times just to ensure the mixture has completely incorporated and transfer the mixture to a mixing bowl.
2. Separate the lamb into 10 to 12 even lumps and form each lump into a ball. Skewer each ball through the center with the grilling skewers. Wet your hands and begin forming the seasoned lamb around each skewer into elongated patties. You want the patties to be as even as possible and to cover about a 6 inch section of the skewer, leaving a good amount towards the blunt end of the skewer exposed for easy handling while grilling.
3. Grill or sauté in batches. Cook for 3 to 4 minutes on each side for medium. Grill over charcoal and make sure to scrape your grill clean and brush with a small amount of oil to avoid sticking. If you are sautéing, use a neutral cooking oil such as grapeseed or canola, and sauté over high heat in a cast-iron griddle or large non-stick sauté pan.
Garnish with orange zest and mint leaves. Serve with cucumber raita.