Got back in town from a weekend in Chico, CA for my little sister's college graduation. My girlfriend wanted to order out Mediterranean. I said I haven't fired up a kettle in a couple days, let me give it a shot. Besides, I saw ClubChapin's post for recent inspiration. Would have liked to take a few more pictures, but we partied hard this weekend and the food took all of my attention.
First mixed yogurt, lemon, cucumber, mint, garlic, salt, and pepper for a tzatziki-type sauce. Let it sit to get the flavors to meld.
Stewed some prunes with a tablespoon of butter, chicken stock, and a little cinnamon. They cooked for about an hour on low.
Kofta was lamb, minced onion and garlic, mint, cumin, allspice, coriander, ground ginger, paprika, salt and pepper, and a little ras el hanout that was gifted to me - it's a Moroccan spice blend with a ton of stuff in it -
http://en.wikipedia.org/wiki/Ras_el_hanout. After forming them back into the fridge for 30 minutes while the grill gets going.
Kofta half way done (whole tomatoes missed the shot)
I used the vortex wide end up for a larger direct heat area - it worked really well. Since I don't have a set up to get the skewers high enough to avoid flare ups, I cooked these with the lid on over high heat.
Plated with some brown rice cooked with a couple saffron threads.
This was an awesome meal. The lamb was well spiced, the yogurt sauce was cool, the tomato melted, and the prunes balanced the whole thing out with savory sweetness.
Topic: Lamb Kofta (Read 2005 times)
