Serves 8
45 min
Lamb Kofte with Harissa
Recipe GLPR0a475808c8cc84
Spiced ground lamb meatballs served with a vibrant harissa-tomato sauce. These aromatic kofte are seasoned with cumin, chili flakes, and fresh garlic, then seared until golden and finished in a fiery harissa tomato sauce infused with jalapeno and oregano. A classic Middle Eastern dish perfect as a main course.
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Ingredients
1 pound Ground lamb
1 Medium onion, finely chopped
1 teaspoon Dried red chili pepper flakes
1 teaspoon Ground cumin
½ cup Day-old bread crumbs, medium to fine crumb
1 Garlic clove, finely minced
Salt
Freshly ground black pepper
2 tablespoon Lamb fat or extra virgin olive oil
1 Jalapeno pepper, seeded and finely chopped
14 ounce Diced tomatoes, canned
to taste Fresh or dried oregano
3 tablespoon Harissa paste
Directions
In a large bowl, combine the ground lamb, chopped onion, chili flakes, cumin, bread crumbs, minced garlic, and a pinch of salt and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.
Form the mixture into approximately 16 meatballs, each about 1.5 inches in diameter. Arrange them on a plate.
Heat the lamb fat or olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the meatballs and cook for 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through to an internal temperature of 160°F.
Remove the cooked meatballs from the skillet and set aside. In the same skillet, add the chopped jalapeno and cook for 1 minute until fragrant.
Stir in the harissa paste and cook for another minute, stirring constantly to combine with any pan drippings.
Add the canned diced tomatoes with their juice and the oregano to the skillet. Stir well to combine all ingredients.
Return the meatballs to the skillet and gently stir to coat them in the harissa-tomato sauce. Reduce heat to medium and simmer for 8-10 minutes until the sauce thickens slightly and the flavors meld.
Taste and adjust seasoning with additional salt, pepper, or oregano as needed. Serve hot.
