Once I found out about Siggi's cooking contest for RD's, I knew I had to apply. My initial problem was deciding on a recipe to submit, but then I discovered I could enter unlimited recipes! I took a poll with some friends, and most agreed I should submit my Kofte & yogurt sauce recipe. There were two others in the running, so those will be next. Until I get more time to execute the others, please enjoy this simple dish.
Most often, Kofte (lamb meatballs) are made with bread crumbs or substituted with a grain, but in this recipe, I went with the idea that less is more. As a result, the end product is more delicate to work with, so be gentle when browning the meatballs. You also may notice I did not add herbs in the lamb mix. However, this is intentional since the sauce is meant to be herbaceous and complimentary with the lamb. Had I added, say, fresh dill into the meatballs, then the dill would've dominated and perhaps drowned out the other flavors. Lamb Kofte (Meatballs) with Yogurt Sauce Serves 4 Lamb Meatballs Ingredients: 1 pound ground lamb 1 onion, grated 1 tsp. toasted fennel seeds, ground 1 Tbsp. Dijon mustard Pinch mace (optional: substitute cinnamon) 2 cloves garlic, minced 1 Tbsp. kosher salt 2 tsp. cracked black pepper 2 Tbsp. canola oil Preparation
Yogurt Sauce Ingredients: 1 cup (5.3oz) Siggi’s plain skyr, 0% 2 cloves garlic, minced ¼ cup chopped fresh dill, chopped 2 Tbsp. fresh lemon juice (for extra flavor, add minced lemon rind) 2 Tbsp. shallot, minced Pinch kosher salt and fresh cracked black pepper Preparation
Serving: When all components are complete, assemble lamb with sauce. Eat with grilled naan or flatbread (drizzled in olive oil and za’atar), fresh mixed greens with sliced radish, & cucumber slices.
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