boedicca
Uppity Water Nymph from the Land of Funk
- Feb 12, 2007
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I like lamb meat balls, too. I'm making them (kefta) for dinner tonight.
Ground lamb is another of those meats I always find with special discounted prices, but unlike veal, it really requires a developed taste: It is not beef-like. It is not pork-like. I is not turkey-like. One had better be very careful serving lamb only to people who like lamb. Many, including The Slaves, will simply not eat it however much I disguise it (typically in Moussaka).
This is so yummy:
Moroccan Kefta with Cucumber Yogurt Sauce:
1 lb ground lamb
2 scallions (or some white onion) white parts only
4 cloves garlic
1/2 cup parsley leaves
2 tsp cumin
2 tsp Ras Al Hanout
2 tsp paprika
1/4 tsp cinnamon
1 tsp tabasco sauce
Salt and pepper to taste
juice of 1 lemon
Directions:
Chop and mix all ingredients except lamb in a food processor. Break up lamb in a bowl, add the choppes stuff, and mix together by hand.
Make into meatballs, and chill. Can either put on skewers to grill, or fry in a bit of olive oil
Yogurt Sauce:
1 cup plain yogurt
3 green onions, minced
1 tsp dried dill
1 tsp rice wine vinegar
1 cucumber,peeled seeded and coarsley grated (about 1 cup)
1 medium tomato,peeled, seeded and chopped
Salt and pepper to taste.
Directions:
Combine all ingredients and pour into a serving bowl. Refrigerate for a hour before serving.
Use yogurt sauce as a garnish with meat balls. I also like to have some Harissa on the side (Mustapha's is the best).
This sounds absolutely delicious!
It is. I took the original recipe and amped up the spices - I like a lot of flavor.