Kofta

I made this dish while in school. It was such a nice change of pace from your typical meatballs and sauce. It's not only visually appealing, but the taste it out of this world! If you're looking for something different to make, I suggest trying this dish!

*Below: Kofta served over tumeric rice*

Kofta

Kofta

Approx. 4 servings (12 meatballs)

Ingredients

1 ½ tsp Turmeric powder

½ tsp Cayenne powder

2 tsp Paprika powder

1 tsp Coriander seeds

1 TBSP Salt

2 TBSP Garlic, minced (set half side)

2 TBSP Ginger (approx 1 small knob), grated (set half aside)

1 Large Egg

2 C Red onion, minced (half set aside)

1 lb Ground lamb (or ground beef)

As needed Vegetable oil for frying

½ cup Almond flour (may substitute with ¼ C all purpose flour)

1 ½ C Water

1 T Mint leaves (optional)

1 T Cilantro (optional)

Yogurt sauce

1/2 C plain nonfat Greek yogurt

1 TBSP Mint, finely chopped

1tsp Lemon juice

1/8 tsp salt

• For yogurt sauce: combine all ingredients, mix well. Place in fridge until ready to use.

• Grind all ingredients (turmeric powder to coriander seeds) in spice mill (or with mortar and pestle) to a fine powder. Place aside until ready to use.

• In a medium-size bowl, combine salt, 1 TBSP ginger, 1 TBSP garlic, ½ C onions, and half of the ground spice mixture. Add ground lamb or beef and egg, mix until evenly combined. Divide into 12 meatballs.

• Heat oil in large saute pan on medium-high heat. When oil is hot, shallow fry about 4-5 meatballs at a time until they are brown on all sides.

• Place meatballs on plate lined with a paper towel. Cook the rest of the meatballs and set aside.

• In medium-sized saucepan, heat 1 tablespoon of oil on medium-high heat. When oil is hot, add rest of the onions and cook until translucent. Add your remaining ginger and garlic and saute for 30 seconds, or until the ginger and garlic become fragrant. Stir in remaining ground spice mixture and cook another minute stirring occasionally.

• Add almond flour and cook for 1 minute. Then add 1 ½ C of water. Stir to combine. Add meatballs.

• Bring everything to a boil on med-high heat.

• Reduce heat to a simmer and cook 25-30 minutes. Stir occasionally and adding more water if necessary. Season to taste.

• Garnish with yogurt sauce, mint and cilantro. Serve hot with rice.

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