Tag: ground lamb

Lamb Kofta with Garlic Sauce

These zesty zeppelins are like Eastern Mediterranean meatballs and are served in warm pita breads with chopped tomatoes and shredded lettuce.

For the kofta:

1 lb. ground lamb
1 small onion, finely chopped
2 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. sea salt flakes
1/2 tsp. ground allspice
1/2 tsp. white pepper
3 tbs. chopped fresh parsley
1 tbs. chopped fresh mint
2 tbs. olive oil

For the sauce:

1 cup plain Greek yogurt
2 garlic cloves, crushed
zest and juice of 1 lemon
1 tsp. sea salt flakes
1 tsp. dried mint

To serve:

chopped tomatoes
shredded iceberg lettuce
pita breads

To make the kofta, tip everything but the oil into a large bowl. Gently, but thoroughly mix together, then form into 10 oblong shapes. Place on a lined baking sheet and chill at least 30 minutes.

For the sauce, stir everything together and set aside.

When ready to cook, heat the oil in a large non-stick skillet and fry the kofta for 5 minutes per side, or until cooked through. Serve with the sauce, tomatoes, lettuce and pita breads.

Curly Edged Pasta with Lamb Ragu

If you can’t find curly edged pasta, simply use lasagna in this robust recipe.

1 1/2 tbs. garlic infused olive oil
1 large shallot, chopped
1 cup sliced mushrooms (optional)
1 tsp. dried mint
1 tsp. dried oregano
1/4 tsp. red chili flakes
1/2 lb. ground lamb
1 x 14oz. tin chopped tomatoes
2 tsp. red currant jelly
1 tsp. Worcestershire sauce
1/2 lb. mafaldine or parppadelle
grated Parmesan cheese, to serve

Pour the oil into a heavy saucepan and add the shallots and mushrooms. Cook over a medium-low heat until they have softened. Stir in the mint and oregano. Tip in the lamb and brown, breaking it up with a wooden spoon. Stir in the tomatoes, jelly, Worcestershire sauce and season. Partially cover, turn the heat to low and simmer for 30 minutes.

Prepare the pasta according to the package directions in salted, boiling water. Drain and toss with the sauce. Serve with grated Parmesan cheese.

Serves 2

Pappardelle with Lamb Ragu

The secret in this lovely ragu is red currant jelly. It brings out the natural sweetness of the lamb.

1 1/2 tbs. garlic-infused olive oil
4 green onions, sliced
1 tsp. dried mint
1 tsp. dried oregano
1/4 tsp. red chili flakes
250g ground lamb
1 x 400g tin chopped tomatoes
1 tbs. red currant jelly
1 1/2 tsp. Worcestershire sauce
250g pappardelle
fresh mint to serve, optional

In a large saucepan, heat the olive oil and cook the onions for a minute or two, then stir in the mint, oregano and chili flakes. Add the lamb and brown it whilst breaking it up with a wooden spoon. Stir in the tomatoes, red currant jelly, Worcestershire sauce and a good bit of seasoning. Simmer for 20 minutes to thicken.

Cook the pappardelle in a large pot of salted water according to the package directions. Drain and toss with the ragu.

Serves 2

Lamb Patties with Hummus and Pita

Think hamburgers, Middle Eastern style.

scant 1/4 cup bulgar wheat
18 oz. lean minced lamb
4 tsp. dried mint
4 tsp. dried oregano
1 garlic cloves, crushed
zest of 1 lemon
vegetable oil, for frying
1 1/3 cup hummus
1 1/3 cups whole-milk yogurt
1/2 tsp. ground cumin
8 pita breads
1 Little Gem or Boston lettuce, shredded
bunch fresh mint, chopped
1 red onion, thinly sliced
3-4 tomatoes, chopped

Soak the bulgar wheat by covering it with boiling water and leaving it for 15 minutes in a small bowl. Sieve out the water and mix with the lamb, mint, oregano, garlic, lemon zest and seasoning. Form into small, walnut-sized patties and set on a baking tray. Chill for 20 minutes or up to 6 hours.

Fry the patties in a little oil until cooked through and golden. You may need to do this is batches so as not to crowd the patties.

Stir together the hummus, yogurt and cumin. To assemble, toast or warm the pita bread, then slice off the top. Into the cavity, dollop in some of the hummus mixture, several patties, some lettuce, mint, onion and tomatoes.

Serves 8