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Thursday, June 24, 2010

Lamb Kofta

My mom use to have a fondue ever New Years Eve. As a child I would be downstairs watching movies and eating snacks while this went on. I just loved listen the droning sound of all the tipsy adults talking at once and the boisterous laughs and cackles. As soon as my mom would burst out a cackle the room would roar even louder to laugh at her cackling. It puts a smile on my face just to think about it.

My mom would put out a large dish of vegetables, chicken and beef and each person with there designated fondue colour sticks would cook those tasty bite sized morsels in the ever so unhealthy peanut oil. I cannot even fathom doing that today, as a nice mix of wine and bouillon is a healthier and lighter option. One of my favourite items she’d make for the fondue were her cheese stuffed meatballs. When dipped in the hot oil the cheese would melt and be so silky smooth in your mouth.

When I made these lamb koftas the melted feta cheese in them reminded me of those little melty meatballs. But it is not only the melted feta cheese that makes these koftas wonderful. The well balanced flavors and textures is what make these koftas a superb appetizer or dinner. The salty feta, tangy raisins, pungent cumin all mixed into the lean and tender lamb is a delectable combination. Grilling really heightens the aroma and flavour.

Lamb Kofta

1lb ground lamb or bison
1 small onion, peeled and grated
½ cup soft breadcrumbs
½ cup crumbled feta
4 garlic cloves, crushed
1 large egg
2-4 T currants or chopped raisins
1 T fresh ginger
1 tsp cumin
¼ t cinnamon
¼ t salt

Preheat oven to 400F. Soak some bamboo skewers in water for 10 min.

Combine all the ingredients in a large bowl. Shape handfuls of the meat mixture into flattened sausages about 3” long around the ends of the skewers. Place on a rimmed baking sheet and roast turning often until cooked through. Serve with couscous, or flatbread.

Makes 12 kebabs.

Grilling: I tried these grilled and the flavors and texture was even better than in the oven.

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