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LAMB KEFTA |
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| This recipe comes from Sanaa at the Animal Kingdom Lodge at WDW |
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| Ingredients: |
Sauce
1/4 teaspoon cloves
1/4 teaspoon fennel seeds
1/4 teaspoon cardamom pods
1/8 teaspoon red pepper flakes
1/8 teaspoon black peppercorns
1.5 teaspoons coarse salt
1/4 teaspoon cinnamon
2 Tablespoons Tamarind Pulp
1/3 cup dark brown sugar
1/4 cup lemon juice
1 Tablespoon garlic
1 Tablespoon chopped fresh garlic
2 Tablespoons cornstarch
2 Tablespoons Water
1/2 cup finely dice Papaya
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Kefta
1.5 teaspoons cumin
1/2 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon cayenne pepper
1 Tablespoon coarse salt
2 pounds ground lamb
3/4 cup finely chopped onion
6 garlic cloves, finely chopped
1/4 cup frinely chopped mint leaves
1/4 cup finely chopped fresh Italian Parsley
2 Tablespoons Vegetable Oil
6 sprigs of fresh mint for garnish
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| Procedures: |
For Sauce:
1. Combine cloves, fennel seed, cardamom pods, red pepper flakes, and black peppercorns in amedium non-stick skillet. Heat over medium-high heat, stirring constantly until spices become fragrant and the pan just begins to smoke. Remove from heat and immediately transfer spices to a plate to cool.
2. When cool, grind spices to a fine powder using a mortar and pestle or a spice grinder. Stir in salt and cinnamon.
3. Combine tamarind pulp, brown sugar, lemon juice, garlic, ginger and spice mixture in a medium nonstick skillet. Cook over medium heat, whisking constantly until tamarind haa softened and mixture is smooth and well combined, about 3-5 minutes.
4. Combine cornstarch and 2 tablespoons of water in a small bowl. Using a small whisk or a fork, stir until mixture is smooth and lumps have all dissolved. Add cornstarch mixture to tamarind mixture, whisking constantly until mixture is smooth. Continue to cook sauce over medium heat, stirring occasionally, until it has thickened and is glossy. It should be the consistency of honey
5. Remove from heat, let cool slightly, and strain through a fine sieve.
6. Stir in diced papaya. If using immediatelym cover and set aside. If not using immediately, let cool completely, hen cover and refrigerate.
For Kefta:
1. Preheat oven to 375o.
2. Combine cumin and black pepper in a medium non-stick skillet. Heat over medium-high heat, stirring constantly until spices become fragrant and the pan just begins to smoke. Remove from heat immediately and transfer spices to a plate to cool.
3. Combine toasted soices, paprika, cayenne, and salt. Mix well to combine.
4. In a large bowl, combine ground lamb, spice mixture, onion, garlic, mint and parsley. Mix thoroughly until well combined.
5. Divide mixture into 18 portions and roll each portion into a round ball. The kefta should be about 2" in diameter.
6. In a large straight-sided skillet, heat canola oil over medium-high heat. When oil begins to simmer, add kefta, being careful not to overcrown the pan. You will have to cook in 2-3 batches. Brown kefta on all sides, using tongs to turn as needed.
7. When completely browned, remove fefta to a rimmed baking sheet. Continue to cook remaining kefta in batches, until all have been browned.
8. Place baking sheet in oven and cook until kefta are firm, 5-7 monutes. Cut one kefta in half to determine donenedd; it should be fairly pink to completely cooked in the center.
9. Meanwhile, remopve excess oil from skillet. Then add sauce to the skillet and cook over low heat, stirring occaisionally and scraping the bottom of the skillet to incorporate all of the browned bits into the sauce.
10. When kefta are cooked to desired doneness, remove from oven and, using tongs, add to the skillet with the sauce. Stir gently to cover all of the kefta with the sauce. Simmer gently over low heat for 3-5 minutes.
To Serve:
Place 3 kefta on each of 6 small plates or bowls. Divide sauce equally among the dishes, pouring over the top of the kefta, Garnish each with a sprig of mint.
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| Notes: |
2013-01-23: Added to the cookbook!
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