Saucy North African Lamb Meatballs - Lamb Kofta Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
230 kcal
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Course
Main Course
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Cuisine
African
Saucy North African Lamb Meatballs - Lamb Kofta Recipe
Description
Saucy North African Lamb Meatballs presents spiced ground lamb shaped into small meatballs combining cumin, oregano, paprika, allspice, and fresh herbs such as cilantro and mint. The meatballs are gently browned before adding a stew base made from sautéed onions, garlic, diced tomatoes, vegetable broth, dried apricot, parsley, and saffron. The mixture is simmered for about 25 minutes, allowing the flavors to meld and the sauce to thicken. Chopped almonds are sprinkled on top before serving, adding a subtle crunch and nuttiness.
The dish offers a balanced sweet-savory flavor, with tender meatballs and a chunky tomato-based sauce enhanced by aromatic spices and softened apricots. It is commonly served with rice to soak up the sauce and complement the richness of the meat.
According to the notes, the meatballs can be refrigerated for up to three to four days and freeze well in sauce for up to four months. They can also be prepared a day ahead and reheated slowly in an oven at low temperature until heated through, maintaining moisture and flavor.
Ingredients
Meatballs
- 1 lb lamb ground
- 1 tsp cumin powder
- 1 tsp kosher salt
- ½ tsp oregano dried
- ¼ tsp paprika
- ¼ tsp allspice
- 2 Tbsp cilantro chopped
- 6-8 mint chopped, leaves
- 2 Tbsp breadcrumbs ( Paleo diet: chickpea flour)
For the stew:
- 1 onion medium sliced
- 2 garlic minced, cloves
- 1 Tbsp olive oil
- 1 ½ cup vegetable broth
- 14 oz diced tomatoes can
- ⅓ cup dried apricot coarsely chopped
- ¼ tsp saffron
- 2 Tbsp parsley chopped
- 1 Tbsp almonds chopped
Instructions
- To make the meatballs: Place all the dry spices in a small bowl and blend well. Mix into the meat. Add in the cilantro, mint leaves and breadcrumbs.
- Form lamb into 1" meatballs. I like to use a cookie scooper.
- Heat olive oil on medium heat in a Dutch oven or large braising pan then sauté onions and garlic until translucent. Do not brown the onions and garlic. Add in the lamb meatballs then cover so they brown lightly. This takes about 5 minutes covered.
- Add the vegetable broth, and tomatoes. Bring to a light boil on high heat.
- Turn down heat to low and add parsley, apricots, and saffron. Cook covered for about 25 minutes. Add salt to taste. Cook uncovered on low to reduce to your desired consistency. (I like mine kind of thick and chunky like a salsa with very little liquid.) Sprinkle with chopped almonds before serving.
- Serve with rice.
Notes
- Store leftover lamb kofta in an airtight container in the refrigerator for 3-4 days, ensuring it cools completely before storing.
- The meatballs freeze well in sauce; freeze in an airtight container for up to 3-4 months after fully cooling.
- Make the meatballs a day ahead and reheat covered in an ovenproof dish at 300°F (150°C) for 20-30 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 363mg | 15% |
| Potassium | 364mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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