Quick Lamb Kofta with Harissa Yogurt Sauce

Photo: Randy Mayor; Styling: Leigh Ann Ross
This Quick Lamb Kofta with Harissa Yogurt Sauce recipe is definitley worthy of a special occasion. It'sa 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)

Recipe from

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 344
Fat 16.3 g
Satfat 6.9 g
Monofat 6.4 g
Polyfat 1.1 g
Protein 24.8 g
Carbohydrate 24.4 g
Fiber 0.8 g
Cholesterol 77 mg
Iron 2.9 mg
Sodium 563 mg
Calcium 72 mg

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.

Note:

Lia Huber,

April 2010