Lamb is so cute. How can it taste this good? I’ll tell you how…cumin and paprika and some herbs and some spices fired under a broiler with a crisp refreshing salad to dance with.
As far as I can tell, lamb is an all-or-nothing food. Like cilantro. I don’t know anybody that sort of likes lamb…it’s either love it or hate it. It is a fairly strong tasting meat, but Kefta is a bit milder than, say, a straight up lamb chop given the mix of flavours in the meat. Give these a try if you’re not sure about lamb. Or, if you love it!
Skewers are a good family style meal and great finger food. A couple of these left over Kefta would make a great next-day sandwich with some thick yogurt, cucumber and pickled onions!
- 1/2 medium onion
- Small handful fresh parsley
- Small handful fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Pinch cayenne pepper (depends how spicy you lika-da-meatball)
- 1 teaspoon salt
- 1 lb lean ground lamb
Kefta – Put all ingredients except meat in a food processor and pulse briefly. Add the meat and pulse again until mixed. Alternatively, grate the onion, chop the parsley and cilantro finely, and mix with the other ingredients.
Divide into 18-24 pieces and roll each into a little ball. Mold each ball around a metal skewer, pressing the meat gently yet firmly into a sausage shape. Do NOT use wooden skewers as you’ll be putting these under the broiler and you’ll burn your house down.
Place under a preheated hot broiler and cook for 3-5 minutes on each side until browned. The crunch and flavour you will get from the char on the outside of these Kefta is amazing!
- 1 garlic clove
- 1 teaspoon salt
- Some fresh mint leaves (5 or 6ish)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 small onion, sliced into rings
- 1 cup of cherry tomatoes, about 12-14 (or 3-4 medium sized tomatoes), peeled, seeded and diced
- 1 medium green bell pepper, cored, seeded and diced
- 1/2 small cucumber, unpeeled, seeded and diced
- Handful finely chopped parsley
- Pinch of black pepper
Salad – To make the dressing, put the garlic, salt, and mint in a mortar and pound with a pestle until creamy. Gradually incorporate the lemon juice and oil. If you don’t use a mortar and pestle, you can just throw the ingredients in to one of those little choppers or food processors and give it a buzz.
Put the onions, tomatoes, bell pepper, cucumber, and parsley in a salad bowl and sprinkle with pepper, if using.
Add the dressing and toss well before serving with the lamb Kefta on top and garnished with a sprig of fresh mint.
Ooooo, let me know how it goes!
I just want to reach in and have a a taste of this amazing dish, it looks so hearty and healthy. I am going to make in the Sault on my visit. Thanks for making life easy!!!
jo
Precisely.
yes yes yes…
Dear Saucy,
I can’t wait to try these recipes- they sound wonderful!!
Thank you,
ak