We recently moved to Middle East, but our love for tikkas and koftas has been forever. Even back in India, we really enjoy charcoal grilled tikkas and kebabs.
I remember the smell of tandoor back in India. We love everything that is grilled. Its that smokey flavor that we are so much in love with.
My husband's idea of homey comfort food is probably split right down the middle between the two cultures' dishes. In either cuisine, lamb or slow simmered mutton are the meats of choice. I have started loving it, too.
These Koftas or Keftas as they are called here are basically oblong meatballs which are usually grilled and flavoured with bellpeppers, sumac, onions, garlic, lots of parsley. Since we are Indians we love spices in all our dishes. So I added red chillies as well. :) If you don't have a barbecue at home, you can just grill it in the oven. A quick tomato sauce (middle eastern version of salsa) is poured over the koftas. It is then whisked along with the juices that have accumulated and is briefly roasted in the oven at high heat for stewing.
I have sprinkled some toasted pine nuts and pomegranate arils (anar danas as called in India). These are optional, but look very pretty. I get mine from the Indian grocery store.
Its perfect for sopping up with flatbread like naan, Barbari, Saj or simple Pita as pictured here. Delish!!
Lamb Kofta A La Sauce Tomate
Ingredients
900 gm ground lamb
2 tbsp olive oil
1 red bell pepper, minced
1 medium yellow onion, minced
5 garlic cloves, minced
1 tsp full sumac
2 tbsp lemon juice
1 tsp chilly flakes
1 green chilly, minced (optional)
1 tsp coriander powder
1 tsp cumin powder,
1/2 tsp pepper powder
Kosher Salt to taste
1 small bunch of parsley, chopped finely.
Tomato Sauce
2 tomatoes, minced
1 small yellow onion
5 garlic cloves, minced
1 tbsp olive oil
1 tbsp harissa
1 tsp tomato puree
1 tsp cinnamon powder
Salt and pepper
3 tbsp Parsley, chopped finely
Method
In a large bowl add the ground lamb. Then add the minced bell pepper and onion.
Add all the spices and most of the parsley and put it in the fridge overnight.
My husband's idea of homey comfort food is probably split right down the middle between the two cultures' dishes. In either cuisine, lamb or slow simmered mutton are the meats of choice. I have started loving it, too.
These Koftas or Keftas as they are called here are basically oblong meatballs which are usually grilled and flavoured with bellpeppers, sumac, onions, garlic, lots of parsley. Since we are Indians we love spices in all our dishes. So I added red chillies as well. :) If you don't have a barbecue at home, you can just grill it in the oven. A quick tomato sauce (middle eastern version of salsa) is poured over the koftas. It is then whisked along with the juices that have accumulated and is briefly roasted in the oven at high heat for stewing.
I have sprinkled some toasted pine nuts and pomegranate arils (anar danas as called in India). These are optional, but look very pretty. I get mine from the Indian grocery store.
Its perfect for sopping up with flatbread like naan, Barbari, Saj or simple Pita as pictured here. Delish!!
Lamb Kofta A La Sauce Tomate
Duration
50 Mins
|
Preparation
25 Mins
|
Cooking
25 Mins
|
Yields
6 Servings
|
900 gm ground lamb
2 tbsp olive oil
1 red bell pepper, minced
1 medium yellow onion, minced
5 garlic cloves, minced
1 tsp full sumac
2 tbsp lemon juice
1 tsp chilly flakes
1 green chilly, minced (optional)
1 tsp coriander powder
1 tsp cumin powder,
1/2 tsp pepper powder
Kosher Salt to taste
1 small bunch of parsley, chopped finely.
Tomato Sauce
2 tomatoes, minced
1 small yellow onion
5 garlic cloves, minced
1 tbsp olive oil
1 tbsp harissa
1 tsp tomato puree
1 tsp cinnamon powder
Salt and pepper
3 tbsp Parsley, chopped finely
Method
In a large bowl add the ground lamb. Then add the minced bell pepper and onion.
Add all the spices and most of the parsley and put it in the fridge overnight.
Preheat
oven to 400ºF/ 200ºC. Scoop by 1/2-cupfuls
and shape into long sausage shapes. Arrange in a 9x13" baking dish
and bake for 20 minutes, until browned. Meanwhile, prepare the tomato sauce.
For the tomato sauce, heat the oil and add the onion and garlic to it. let it turn translucent and then add rest of the ingredients. Simmer till the tomatoes become pulpy and the mixture thickens a little.
Flip
over the kofta, and pour the sauce over top, whisking it into the accumulated
juices. Continue baking another 5 minutes, until tops of kofta are browned
and sauce is slightly thickened. Sprinkle with parsley and serve with
flatbread.
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