Ingredients
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2 pounds (about 1.25 kg) ground lamb, not too lean
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1 medium onion, finely chopped
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2 teaspoons turmeric
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1 teaspoon ground cinnamon
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2 teaspoons ground cumin
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1½ tablespoons salt
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1/3 cup toasted pine nuts, lightly smashed and a bit extra for garnish
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1 tablespoon flat leaf parsley, finely chopped with stalks is fine
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1/4 cup bread crumbs (you can eliminate for GF)
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2 large eggs, beaten
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3-4 tablespoons vegetable oil
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garnish
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sprinkle of pine nuts and parsley
Directions
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1
Done
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In a large mixing bowl, combine all ingredients except the vegetable oil. |
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2
Done
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Work the lamb mixture until meat has broken down and egg and spices are evenly distributed. |
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3
Done
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Shape seasoned lamb into golf ball-size meatballs and press down into a hamburger shape or shape into uniform oblong pieces about 4 inches (10cm) long. |
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4
Done
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for sautéingAdd two tablespoons vegetable oil to large frying pan over medium-high heat. Fry koofteh, working in batches, until browned on all sides, 2-4 minutes per side. Add more vegetable oil and adjust the heat as necessary. Transfer cooked koofteh to an ovenproof dish. |
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5
Done
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for bakingBake in a 400F oven for 20-30 minutes- change setting to broil for last 3-4 minutes to brown. |
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6
Done
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Keep warm in oven or you can serve at room temperature. Sprinkle with pine nuts and parsley for garnish when ready to serve. |
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7
Done
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Serve with a side of cucumber and mint yoghurt. click here |
