Lamb Kofta with Tzatziki Sauce 

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Recipe from Jim Courtovich

Ingredients:

  • 1 ½  pounds ground lamb 
  • 3 garlic cloves, minced 
  • ½ small red onion, chopped finely 
  • ½ teaspoon crushed red pepper flakes 
  • 1 tablespoon chopped fresh mint 
  • 1 tablespoon ground coriander 
  • 1 teaspoon ground coriander 
  • 1 teaspoon ground cumin 
  • ½ teaspoon ground cinnamon 
  • ½ teaspoon ground allspice 
  • ½ teaspoon ground allspice 
  • ¼ teaspoon cayenne pepper 
  • ¼ teaspoon ground ginger 
  • 2 eggs, beaten 
  • ½ cup Parmesan cheese 
  • Salt and pepper to taste 

Gently mix all the ingredients in a bowl. Roll the lamb mixture into small meatballs (not too tightly) and put out on a wire rack on top of a baking sheet. Bake at 400° for 15–20 minutes, depending on your oven. 

Tzatziki Sauce

  • 1 pound fat-free Greek yogurt 
  • 1 English cucumber, seeded but unpeeled, chopped finely 
  • 2 tablespoons basil 
  • 2 tablespoons chopped dill  
  • ½ cup sour cream 
  • Juice of 1 lemon 
  • 2 garlic cloves, minced  
  • 1 tablespoon salt 
  • Pinch of pepper 

Mix all the ingredients together and refrigerate for ½ day to let the flavor develop. Layer on the bottom of a serving dish and put meatballs on top. 

Salmon Ceviche

  • 1 pound skinless boned salmon, finely chopped 
  • 1 tablespoon soy sauce 
  • ½ small red onion, finely chopped 
  • ½ cup fresh cilantro 
  • Salt and pepper to taste 
  • Juice of 4 lemons and 4 limes 

Put chopped salmon in a bowl and add the soy sauce, onion, cilantro, salt and pepper and the lemon and lime juice. Let sit in the fridge, covered, for 2 hours. Serve on top of purple tortilla chips. 

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