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Est. Product Weight: 0 lbs.   Sub-Total : $0.00
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Mediterranean Lamb Koftas

2 lbs. KOL Foods Ground Lamb
10 Fresh Basil Leaves - Chopped
1 Red Onion - Diced
¼ - ½ cup mint sauce
½ tsp. ground cumin
1 tbs of brown sugar
½ tsp granulated garlic
4-5 fresh mint leaves – chopped
2 large tomatoes - diced
¼ - ½ tsp. kosher salt
2 ¼ tsps. of cardamom
2 ¼ tsps. of cinnamon
½ to ¾ cups of lamb broth
¼ cup good red wine
1/8 – ¼ cup Extra Virgin Olive Oil

Heat oil in a large skillet. Add the onions. While the onions are starting to sweat, mix the koftas.

In a large mixing bowl add the lamb, cumin, sugar, garlic, half of the basil, half of the kosher salt, and ¼ tsp. each of the cinnamon and the cardamom. Gently mix it together and then form small meatballs around the size of a quarter to half dollar. Add them to the pan with the oil and onions. Brown all sides of the meatballs. (about 5 minutes.)

Lower heat. Add the tomatoes, the remaining salt, half of the remaining basil, the mint leaves, the mint sauce, the lamb broth and the red wine. Let simmer about 15-20 minutes. Breath deeply because the aroma will make you smile broadly.

After 15 – 20 minutes, add the other ¼ tsp of cinnamon and cardamom. Add the remaining basil and serve over jasmine rice. Garnish with mint or basil leaves. Eat it with a nice rustic bread like a ciabatta baguette. Toast yourself with a smooth cabernet. Many thanks to HaDassah Sabo Milner for the original recipe.



L’Chaim . . . Avi

Copyright 2013 Avi Levy – Avi’s Kosher Kitchen – Bar Shabatai Productions


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