Canada

Lamb Kofta

 

Mention Kofta - or Kofte - and pictures of aromatic, flattened rounds of grilled meatballs (or smoky, slender fingers of skewered minced lamb) come to mind. Kofta originated from areas known today as the "Middle-East", but while it is a common meat dish in both Turkey and Iran, Kofta also has variations in Pakistan and northern India.

 

Wherever its culinary root, suffice to say I love this dish - and I love its fatty content. Fact is, you can't make good Kofta with lean meat. It needs to be sufficiently fatty or it will dry out on the grill. So there, dieters can avert their eyes now.

 

I cannot stress this enough - cut is important. Or rather, fat is. So when you buy your minced lamb, make sure it contains all the telltale white bits.

 

The other secret to a fully aromatic Kofta is to marinate a full 24 hours prior to grilling. This gives it time to season. Trust me, patience is key.

 

RECIPE

 

For the lamb:

Minced lamb - regular and fatty

garlic & 2 white onions, diced

1 teaspoon of cumin - toasted and ground

(chili flakes or paprika - if you like)

chopped parsley (I like a good handful)

1 egg to bind

salt and pepper

1 full teaspoon of sumac - very important!

 

For the sauce:

Mint leaves

Parsley

Grated cucumber

Natural plain yogurt

Pepper and salt

squeeze of lemon juice

 

The first steps comprise frying off the garlic and onion in aromatic olive oil and a cube of butter. Do this till the onions caramelize, then set aside to cool totally. 

 

Next, toast the cumin until fragrant. Keep a watch; do not burn them. Once fragrant, pound them up. This is an important step that helps infuse aroma into the meat. Forget the store bought, pre-ground version. Spices are at their best when freshly ground. After this, mix all the ingredients together and let it sit in the fridge, in an airtight container, for a full day. Your first part is done.

 

Day 2: Shape the Kofta anyway you like - in mini-patties or onto skewers - and brush lightly with olive oil. If you're grilling in the oven, it must be at least 425 degrees F and pre-heated. For best results, fire up the BBQ.

 

​As for the sauce, simply grate a cold English cucumber (minus the seeds) into a bowl of cool yogurt, with finely chopped mint leaves and parsley.

 

Serve it hot, when the meat is juicy and tender, over a plate of basmati or with root vegetables roasted in goose fat (a separate article will be posted on this).

 

~ Mel Heng ~

 

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