Lamb Kofta with Tzatziki Sauce
/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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