Fatty Ground Lamb, what to do with it?!!
A friend of mine just asked me whether I had any ideas for what to do with VERY fatty ground lamb that she just bought from Peapod. I suggested that she brown it and drain off the fat and then use it in a sauce of some kind. That is not the most creative solution. Anyone have any ideas?
This lamb kofta recipe with yogurt mint sauce is delicious! We eat them on pitas. The recipe is from Martha Stewart - The New Classics cookbook.
- serves 6 to 8 -
Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250°F oven.
1 pound ground lamb
4 teaspoons Spice Mixture (recipe follows)
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1 large egg
1/2 onion, grated on the large holes of a box grater (1/2 cup)
1 garlic clove, minced
1/3 cup pine nuts, toasted and chopped
1/3 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1 tablespoon olive oil
Yogurt Mint Sauce, for serving (recipe follows)
1. In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2-inch balls, and flatten the balls into ovals or football shapes, about 1/4 inch thick.
2. In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
3. Wipe the skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.
- makes 1/4 cup -
4 1/2 teaspoons ground coriander
4 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
Yogurt Mint Sauce
- makes 1 cup -
8 ounces plain whole-milk yogurt, preferably Greek-style
3 tablespoons finely chopped fresh mint
1 1/2 teaspoons fresh lemon juice
1 small garlic clove, minced
Combine all ingredients in a small bowl, and stir well to combine.
When I make samosas, I do cook the lamb and drain the fat. After the meat is out of the pan, I cook the vegetables, toast the spices and then throw the meat back in for a moment before assembling.
Just another idea to add to the great ones above.