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Quick Lamb Kofta with Harissa Yogurt Sauce

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 20 mins
Yield 4 servings (serving size: 3 patties, about 1/4 cup sauce, and about 1/3 cup rice)
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.

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

Nutrition 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

How to Make It

  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.