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lamb-koftas

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Recipe

Middle Eastern spices flavor these tender, ground lamb kebabs. A raita of cucumber and yogurt is the ideal accompaniment.

Yield : Makes 4 servings
Prep Time : 15 mins, plus chilling
Cooking Time : 8–10 mins

Ingredients

For the koftas:

  • 1 slice of white bread, crusts discarded, torn into small pieces
  • 3 tbsp whole milk
  • 1 lb (450g) ground lamb
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped parsley
  • 1 tbsp ground cumin
  • 1 garlic clove, minced to a purèe
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • Vegetable oil, for brushing

For the raita:

  • 1½ cups plain yogurt
  • 4 oz (120g) cucumber, peeled, seeded, and diced

Special Equipment:

  • 16 wooden sticks

Directions

1. Soak 16 wooden sticks in hot water for at least 30 minutes. Soak the bread in the milk for 5 minutes.

2. Combine the ground lamb, cilantro, parsley, cumin, garlic, salt, and pepper in a large bowl. Squeeze the milk from the bread, add the bread to the bowl and mix thoroughly with your hands. Discard any remaining milk.

3. Using wet hands, roll the mixture into 16 balls. Carefully slide each ball onto a wooden skewer.

4. Meanwhile, preheat the broiler and position the rack about 4in (10cm) from the source of heat. Line the broiler pan with aluminum foil and lightly oil.

5. Put the koftas on the pan and broil, turning frequently, for about 8 minutes for medium-rare, or 10 minutes for well done. Transfer to a platter. Mix the yogurt and cucumber with a little salt to taste and serve on the side.

Notes

Caution: soak the wooden sticks in water to prevent them from burning.

Prepare ahead: The shaped koftas can be refrigerated up to 1 day before cooking. The sauce can be made an hour or two in advance.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

439kcal (22%)
173mg (17%)
3mg (5%)
37mcg RAE (1%)
494mg
47mg
23g
6g
1g
10g
95mg (32%)
451mg (19%)
14g (70%)
34g (52%)
3mg (18%)
 

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