Curried Lamb Kofta
Kofta is a traditional middle eastern dish that combines lamb with savory spices to create long, sausage-style patties. This recipe finishes the Kofta in light tomato broth for a rich and filling meal.
1 lb. ground lamb
1 lb. ground beef
1 medium onion, finely chopped (about 1 cup)
1⁄2 cup chopped cilantro (substitute parsley if sensitive to cilantro)
2 Tbsp. Rumi Spice Afghan Curry Braise
1 Tbsp. Kosher salt
2 Tbsp. sunflower, canola or vegetable oil
1 can of diced tomatoes (28oz.)
1 small sweet onion (about 1⁄3 cup), finely chopped
1 Tbsp. Rumi Spice Paella Blend
1 tsp. garlic powder
1 tsp. Kosher salt
2 oz. fresh feta cheese, crumbled (optional)
Pita breads, lightly toasted (optional)
Chopped cilantro or parsley (optional)
For the lamb kofta:
For the tomato broth:
In a medium bowl, mix the lamb kofta ingredients - including the Rumi Spice Afghan Curry Braise seasoning - until ingredients are evenly distributed. Using your hands, form long, thick patties, similar to sausage (but without casings). There should be enough meat for about 20 koftas.
In a large skillet (with no extra oil) over high heat, sear the kofta patties until they are crispy on all sides. Remove koftas from the skillet and set aside.
Lower the heat to medium low, and begin to build the tomato broth by adding the diced onions, kosher salt, garlic powder and Rumi Spice Paella Blend seasoning. Let the onions cook down, then add the diced tomatoes, and let simmer on medium-low heat for about 15 minutes. Return the kofta patties to the tomato broth for the last five minutes to cook through.
Lightly toast pita bread, spoon koftas and broth into shallow bowls and top with crumbled feta cheese and chopped cilantro or parsley.
If you can’t find ground lamb at the local supermarket, butcher or farmer’s market, you can substitute ground beef. It won’t be exactly the same, but this recipe works with ground beef, pork or chicken.