Quick Lamb Kofta With Harissa Yogurt Sauce Recipe

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Photo: Randy Mayor; Styling: Leigh Ann Ross

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Quick Lamb Kofta with Harissa Yogurt Sauce Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Quick Lamb Kofta with Harissa Yogurt Sauce.

This Quick Lamb Kofta with Harissa Yogurt Sauce recipe is definitely worthy of a special occasion. It’s a quick and easy Middle Eastern dish that your family will love.

Yield: 4 servings (serving size: 3 patties, about 1/4 cup sauce, and about 1/3 cup rice)

Ingredients

Rice:
1 (3 1/2-ounce) bag boil-in-bag jasmine rice
1 teaspoon saffron threads
2 tablespoons thinly sliced green onions

Kofta:
2 tablespoons minced fresh cilantro
2 tablespoons grated fresh onion
2 tablespoons 2% Greek-style plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 teaspoons bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound lean ground lamb
Cooking spray

Sauce:
1/2 cup 2% Greek-style plain yogurt
1/4 cup chopped bottled roasted red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons bottled minced garlic
1/2 teaspoon crushed red pepper
1/4 teaspoon salt

Preparation

1. To prepare rice, cook boil-in-bag jasmine rice and saffron in boiling water according to package directions. Drain; fluff rice with a fork. Sprinkle with green onions.

2. While rice cooks, prepare kofta. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.

4. While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients. Serve sauce with kofta and rice.

Nutritional Information

Amount per serving Calories: 344
Fat: 16.3g
Saturated fat: 6.9g
Monounsaturated fat: 6.4g
Polyunsaturated fat: 1.1g
Protein: 24.8g
Carbohydrate: 24.4g
Fiber: 0.8g
Cholesterol: 77mg
Iron: 2.9mg
Sodium: 563mg
Calcium: 72mg

Lia Huber, Cooking Light
APRIL 2010

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