Chef Raul's Global Plates
A succulent lamb kofta, infused with aromatic Indian spices, served with a refreshing Mediterranean mint-yogurt sauce. This dish showcases Chef Calahorra's global culinary flair, blending rich traditions.
Ingredients
- 500 g ground lamb lean
- 1 small onion finely grated
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.5 tsp garam masala
- 0.25 tsp cayenne pepper optional
- 0.25 cup fresh cilantro chopped
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil for cooking
- 1 cup Greek yogurt plain
- 0.25 cup fresh mint chopped
- 1 clove garlic minced
- 1 tbsp lemon juice
- 0.25 tsp salt
Instructions
- In a large bowl, combine the ground lamb, grated onion, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, garam masala, cayenne pepper (if using), chopped cilantro, 1 tbsp lemon juice, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly until all ingredients are well combined. It's best to use your hands for this.
- Divide the mixture into 12-15 equal portions and shape them into elongated oval kofta or small patties.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the kofta into the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
- Cook the kofta for 3-4 minutes on each side, turning them occasionally, until they are browned all over and cooked through. Reduce heat if they are browning too quickly.
- While the kofta are cooking, prepare the mint yogurt sauce. In a small bowl, whisk together the Greek yogurt, chopped fresh mint, minced garlic, 1 tbsp lemon juice, and 0.25 tsp salt until smooth.
- Remove the cooked kofta from the skillet and let them rest for a few minutes.
- Serve the hot spiced lamb kofta immediately with the refreshing mint yogurt sauce on the side.
Notes
Serve these flavorful kofta with warm naan bread, fluffy couscous, or a simple green salad. For a vegetarian alternative, substitute the lamb with a mix of finely mashed chickpeas and lentils, ensuring they are well-drained and seasoned.