Zk | Lamb kofte with cardamom rice

food recipe meat

Ingredients

Cardamom rice
2 cups long grain rice
2 cardamom pods, cracked
1 bay leaf
pinch salt
1tbsp ghee

Meatballs
1lb ground lamb
1 small onion, minced
3 cloves garlic
1tbsp sesame seeds
1tsp mustard seeds
1tsp cumin
2tsp za’atar
1/2tsp aleppo pepper
1/2tsp salt

Sauce
1 tube tomato paste
1tbsp harissa paste
2 fresh tomatoes, chopped
2tbsp olive oil
2c chicken or vegetable broth

Preparation

  1. Combine ingredients for rice in a pot, bring to a boil, cover, reduce to a simmer for 20 minutes
  2. While the rice is cooking, toast the whole spices, grind them, and mix well with the other spices, onion, garlic, and lamb, forming into meatballs
  3. Brown the meatballs in the olive oil, turning once before removing to the bowl again
  4. Add the tube of tomato paste to the still hot oil and stir, making sure to get as much of the fond mixed in as possible
  5. Once the tomato paste reaches a dark rust color, add the broth, tomatoes, and harissa; test for salt and bring it to a simmer
  6. Add the meatballs in and simmer for a minute before turning them once and covering the pan to simmer for at least 10 minutes

Serve the kofte and sauce over the rice. Drizzle with toum and serve with tzatziki.