Lamb keftedes – try them

first_imgPrint Facebook Linkedin Advertisement Twitter Previous articleFailed to meet conditions of bail in credit card scamNext articleFuel prices crippling coach operators admincenter_img Email WhatsApp NewsLamb keftedes – try themBy admin – March 25, 2011 568 A GREAT dish and a twist on koftas and meatballs but this also works well using minced pork or turkey, both low fat options and inexpensive choice to make an economical tasty meal.WHAT YOU NEED50g bulgar wheat450g lean minced lambSign up for the weekly Limerick Post newsletter Sign Up 1 large red chilli1 shallot2 cloves garlic450g lean minced lamb1 tsp ground cumin1 tsp ground corianderhalf tsp ground cinnamon1 small egg, beaten2 tbsp chopped flat leaved parsleysalt and freshly ground black pepperTo serve:6 tbsp reduced fat ready-made houmus2 tbsp lemon juice1 tsp harissa paste2 little gem lettuce1 large carrot4cm piece cucumberWHAT TO DOPut the bulgar wheat into a pan add 150ml water and bring to the boil, cook over a low heat about five to eight minutes until all the water is absorbed, turn into a large mixing bowl to cool.Deseed and finely chop the chilli, peel and finely chop the shallot then crush the garlic, add all of these to the bulgar with the lamb, spices, egg and parsley. Mix together, it is probably easiest if you use your hand.Form into 24 small balls. They can be refrigerated at this stage if making in advance.In a small bowl mix the houmus with the lemon juice, harissa paste and 1 tablespoon water.Shred the lettuce, peel and coarsely grate the carrot and cut the cucumber into thin strips, toss all these together.Thread the keftedes onto 8 short wooden skewers skewers, place on a foil lined grill rack and drizzle lightly with olive oil and then cook under a hot grill for 4-5 minutes, turn then and spray again and cook a further 4 minutes.Divide the salad between them then add a skewer to each and drizzle over the houmus sauce.last_img

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