Lamb Kofta with Harissa Yogurt Sauce (This recipe is quick)
Rice
- 1 (3 ½ oz) bag boil-in-bag jasmine rice (I use regular jasmine rice enough for 4)
- 1 teaspoon saffron threads
- 2 tablespoons thinly sliced green onions
Kofta
- 2 tablespoons minced fresh cilantro (This tastes like soap to me so I use flat leaf parsley)
- 2 tablespoons grated fresh onion (I use shallots)
- 2 tablespoons 2% Greek Style plain yogurt (any Greek plain will do)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 teaspoons bottled (my Italian friends are cringing) minced garlic – so OK use fresh
- ½ teaspoon salt (I use Kosher and it is enough)
- ¼ teaspoon black pepper (or more if you like – I like)
- 1 pound (or I use a little more 1 ¼ lb) lean ground lamb
- Cooking spray
Sauce
- ½ cup 2% Greek-style plain yogurt
- ¼ cup chopped bottled roasted red bell pepper (still cringing = use fresh if you have the time)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons bottled minced garlic (Yikes again)
- ½ teaspoon crushed red pepper (if you like it really not add a touch more but doesn’t need it)
- ¼ teaspoon salt (I use Kosher and it is enough)
Cook Jasmine rice and saffron (either in the bag per directions or your favorite way to cook rice). Fluff (!) after cooking and sprinkle with green onions (I often serve onions on the side to let people decide if they want them or not)
Make Kofta – combine ingredients (not cooking spray). Shape into 12 oblong patties. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.
While Kofta cooks, prepare sauce. Combine all ingredients (actually I like to prepare this first because the longer it sits the better it is)
Serve the Kofta over the rice and serve sauce on side.
- Yield: 4 servings (about 3 patties each, ¼ c. sauce and 1/3 cup rice)
Notes: Goes well with baby zucchini sliced lengthwise either grilled or sautéed with whatever herbs you like.
- Also makes great lamb burgers and use the sauce as the lamb burger condiment
(Cooking Light April 2010)