Get ready to transport your taste buds to the vibrant streets of the Middle East with this mouthwatering Lamb Kofta and Minted Cabbage Carrot Salad! Imagine tender, perfectly spiced lamb koftas grilled to golden perfection, paired with a fresh, zesty salad that will make your palate dance. This isn't just a recipe - it's a culinary adventure that brings restaurant-quality Middle Eastern cuisine straight to your kitchen in just 35 minutes!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- Salt and pepper to taste
- 1/2 head cabbage, shredded
- 2 carrots, grated
- 1/4 cup fresh mint, chopped
- 2 tbsp olive oil
- Juice of 1 lemon
Instructions
- Begin by gathering all your ingredients and ensuring your workspace is clean and organized. Preheat your grill or skillet over medium-high heat.
- In a large mixing bowl, combine the ground lamb, breadcrumbs, egg, minced garlic, ground cumin, ground coriander, salt, and pepper. Use your hands to mix everything together until well combined, being careful not to overmix.
- Once the mixture is well combined, divide it into equal portions and shape each portion into an elongated kofta or meatball. Aim for about 4-6 koftas depending on your preferred size.
- Lightly oil the grill or skillet with a little olive oil to prevent sticking. Place the shaped koftas on the grill or skillet, cooking for about 4-5 minutes on each side, or until they are browned and cooked through. The internal temperature should reach 160°F (71°C).
- While the koftas are cooking, prepare the minted cabbage and carrot salad. In a large bowl, combine the shredded cabbage, grated carrots, and chopped fresh mint.
- In a small bowl, whisk together the olive oil and lemon juice to create a dressing. Pour the dressing over the cabbage and carrot mixture and toss until everything is evenly coated. Season with salt and pepper to taste.
- Once the koftas are cooked, remove them from the heat and let them rest for a few minutes. This allows the juices to redistribute and keeps them moist.
- To serve, place a portion of the minted cabbage and carrot salad on each plate, and top with the lamb koftas. Optionally, garnish with additional fresh mint or lemon wedges for extra flavor.
- Enjoy your delicious Lamb Kofta and Minted Cabbage Carrot Salad!
Tips
- Meat Mixing Magic: When combining the lamb mixture, use a light touch. Overmixing can make your koftas tough, so mix just until ingredients are incorporated.
- Temperature is Key: Use a meat thermometer to ensure your koftas reach 160°F (71°C) for perfect doneness and food safety.
- Shaping Technique: Wet your hands slightly when forming koftas to prevent the mixture from sticking and help create smooth, uniform shapes.
- Resting Matters: Always let your koftas rest for a few minutes after cooking to redistribute the juices, ensuring maximum tenderness and flavor.
- Salad Prep Tip: Make the cabbage salad just before serving to keep it crisp and fresh. The lemon juice will help prevent browning and add a bright, zesty flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 25g
Fat: 28g
Saturated Fat: 11g
Cholesterol: 110mg
