MIDDLE EASTERN

LAMB KOFTE WITH SMOKEY PEPPER SAUCE

By Sam | 6 February, 2018

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Whether it be Kofte, Kofta, Kefte and so on, these middle eastern meatballs are fragrant, smokey and delicious. Served with an unctuous tomato and roast pepper sauce and dressed with tahini yoghurt.

  • Author: Sam
Scale

Ingredients

THE KOFTE

800g Minced Lamb

1 Small Onion, finely diced

1 Garlic Clove, minced

3 tsp Dried Barberries

1 Small Bunch of Parsley, roughly chopped

1 Small Bunch of Coriander, roughly chopped

½ tsp Smoked Paprika

½ tsp Ground Cumin
½ tsp Sumac

Generous Pinch of Salt and Pepper

THE PEPPER SAUCE

250g Thick Greek Yoghurt

3 Large Red Bell Peppers

1 x 400g Tinned Plum Tomatoes

1 Small Onion, finely diced

1 Garlic Clove, minced

¼ tsp Smoked Paprika

¼ tsp Ground Cumin

¼ tsp Ground Cinnamon

¼ tsp Ground Coriander

¼ tsp Ground Cloves

1 Small Bunch of Parsley, roughly chopped

1 Small Bunch of Coriander, roughly chopped

Generous Pinch of Salt and Pepper

THE YOGHURT

250g Thick Greek Yoghurt

3 tsp. Tahini

Juice of ½ a Lemon

1 Garlic Clove, minced

40ml Extra Virgin Olive Oil

Generous Pinch of Salt

METHOD

THE YOGHURT

Combine the yoghurt, minced garlic, tahini, lemon juice, olive oil and salt and thoroughly mix together. Refrigerate until needed.

 

THE PEPPER SAUCE

1. Preheat the oven to 180 °C.

2. Place the halved peppers skin-side up on a baking tray and drizzle with olive oil and a pinch of salt and pepper. Roast in the oven for 30 minutes or until the skin on the peppers is starting to blister.

Leave to stand for 5 minutes and then remove the skin from the peppers. This is much easier whilst they are still warm.

3. Place a large pan over a medium heat and add in the onion, sweat the onion for 3 minutes until starting to colour and then add in the minced garlic and ground spices, cooking off for a further 2 minutes, stirring frequently to prevent the onions from burning. Dice the roast peppers and add to the pan with the tinned tomatoes and give the mixture a good stir, breaking up the tomatoes as you do. Leave the sauce to gently simmer for 20-30 minutes, stirring occasionally, until the tomatoes have fully broken down to give an even consistency.

4. Using a hand blender or food processor, blitz the mixture until a smooth silky sauce is achieved, season to taste and add the chopped herbs. Keep warm until ready to serve.

 

THE KOFTE

1. Place a pan over a medium heat with a lug of olive oil. Add the diced onion and garlic and sauté for 3-4 minutes until softened and beginning to colour. Remove the pan from the heat and leave to cool.

2. Place the lamb into a large mixing bowl and break apart the mince as much as possible so that it sits loosely in the bowl. Season the lamb with the spices and salt and pepper ensuring the meat is evenly seasoned. Add the cooked onions and chopped herbs, mixing together thoroughly until evenly combined.

3. To form the Kofte, grease your hands with a little oil and take a small handful of the lamb and roll until you have a ball roughly the size of a golf ball. Flatten the lamb ball slightly and transfer to a lightly oiled plate, repeat until all of the mixture is used up.

4. To cook your Kofte, place a large griddle pan over a medium-high heat and brush the Kofte with a little oil. Add the Kofte to the pan and cook on each side for about 3 minutes or until cooked through to your preference.

If working in batches transfer the cooked Kofte to a warm bake tray, cover with foil and leave in a just-turned-off oven. Make sure to transfer any juices from the resting Kofte into the pepper sauce before serving!

5. Transfer the Kofte to a large serving dish with the pepper sauce, garlic yoghurt, chopped herbs, rose petals and pomegranate seeds and serve immediately with a fresh salad and grains of your choice – we normally go for bulgur. This will be a meal you will not forget!

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