North African-style Kefta Kebab with Vegetable Couscous
Local, pastured lamb is ground with cinnamon, coriander, cumin and mint before being skewered, seared and flash-roasted with fiery harissa..
Kefta Kebab with Vegetable Couscous
For the Harissa
8-10 dried red chili peppers such as arbol (hot) or ancho (mild)
2 cloves garlic, peeled
1/2 teaspoon sea salt
2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon cumin seeds
rose water
Split the chilies and remove the stems and seeds. Toast briefly in a dry skillet then set aside to cool. Toast the whole spices until fragrant, then pour into the bowl of a food processor. Add chilies, garlic and oil and pulse into a thick paste. Adjust consistency with water and store in the refrigerator for up to one month.
(the following are adapted from recipes by Claudia Roden)
For the Couscous
Pour 1 cup couscous into an oven dish. Gradually pour in 1 cup warm salted water and allow to stand 10 minutes. Mix in 1 tablespoon olive oil, then rub the grains between your hands to break up any lumps. Place the dish into a 400 degree oven until steaming hot (about 15-20 minutes). Stir in 1/2 cup hot vegetable stock, then toss with additional olive oil, chopped parsley and mint. Add a little salt if you think it needs it.
For the Lamb
1/2 pound freshly-ground lamb, about 75% lean
1/3 small onion, grated
1/2 teaspoon freshly-grated ginger
1/4 teaspoon paprika
1/4 teaspoon cumin, toasted and ground
1/4 teaspoon ground cinnamon
small handful fresh coriander leaves, chopped
sea salt and freshly-ground black pepper
Mix all ingredients together in a bowl. Roll seasoned lamb into large balls, then thread onto skewers. Press lamb into something resembling a short, thick cigar. Allow to stand 20 minutes, then sear over medium-high heat until well-browned and a crispy outer crust has formed. Paint the kebabs with harissa, then flash in a 400 degree oven until pink on the inside, about 10 minutes.
To serve family-style, place a bowl of vegetable broth in the center of a serving dish and spoon couscous around the perimeter. Drizzle the couscous with a little oil and/or broth to keep it moist, then arrange lamb kebabs over the top. Offer a pinch pot of ground cumin on the side.
This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!
Lamb Vindaloo with Cardamom Pea Puree
Lamb is slow-simmered in coconut milk, onions, garlic and coarse mustard, then topped with curry-fried onions and served with puréed peas with cardamom. A classic Goan dish..
Lamb Vindaloo with Cardamom Pea Puree
For the Vindaloo
1 1/2 pounds boneless lamb (I’m using leftover roast leg of lamb)
1 yellow onion, quartered and thinly sliced
8 cloves garlic, minced
1 tablespoon ghee
1 teaspoon cracked coriander seeds
1 tablespoon turmeric
1 teaspoon cracked black pepper
1 1/2 teaspoons cumin seeds
1 teaspoon freshly-grated ginger
1 teaspoon cayenne
2 tablespoons coarse mustard
1 tablespoon champagne vinegar
1-2 fresh hot chiles, thinly sliced
1 1/2 cups thick coconut milk
Combine the vinegar, mustard and spices in a bowl. Stir into a thick paste.
Fry the onions in ghee until golden brown, then add the garlic and ginger and sauté 30 seconds. Add the spice paste and fry for 1 minute, stirring continuously. Add the lamb and fry for 3 minutes.
Reduce heat to low, stir in coconut milk, cover and simmer until tender, about 75 minutes. Stir occasionally and add a little water if needed.
For The Peas
12 oz fresh English peas
1 tablespoon pastured butter
1/2 teaspoon freshly-ground green cardamom
1 cup filtered water or stock, approximately
1 tablespoon curly parsely
salt and pepper
Boil the peas in 1/4 inch of water with butter and cardamom until just tender, about 2 minutes. Transfer to a food processor , add parsley and pulse until nearly smooth. Season to taste with salt and pepper.
For the Curry-Fried Onions
1/4 yellow onion, thinly sliced
1 tablespoon ghee
1/2 teaspoon curry powder
1/2 teaspoon salt
sprigs of fresh parsley
Heat ghee over medium heat until shimmering, then add onions and curry powder and fry until crisp. Add parsley and fry a few seconds more. Season with a little salt and let drain on a napkin for a few moments.
To Serve
Spoon pea purée onto a serving plate and ladle vindaloo over the top. Garnish with curry-fried onions and parsley and serve immediately.
Tunisian BBQ Meatloaf
Spicy ground lamb, harissa & mint BBQ sauce and artichoke couscous..
Tunisian BBQ Meatloaf
For a 1 pound loaf
1 pound pastured ground lamb
1/2 cup dry bread crumbs
1/2 small yellow onion, diced
2 stalks celery, diced
2 small carrots, diced
2 cloves garlic
2 pastured eggs
1 tablespoon chopped parsley
1 teaspoon grains of paradise
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon caraway seed
1 teaspoon sea salt
1 teaspoon cracked pepper
1/4 cup harissa
1/4 cup homemade ketchup
2 tablespoons filtered water
1 tablespoon chopped fresh mint
1 cup couscous
1/2 can organic artichoke hearts
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 teaspoon turmeric
sea salt
saffron threads
Sweat the celery, onion, carrots and garlic in a dry skillet until soft. Allow to cool.
Meanwhile, simmer harissa, homemade ketchup, water and fresh mint in a small pan.
Crush the whole spices in a mortar.
Combine the lamb, spices, eggs, vegetables and parsley together in a bowl. Fold in enough dry bread crumbs so that the mixture feels damp but not too wet.
Put lamb mixture into a greased loaf pan. Set the loaf pan inside of a baking dish and pour enough water into the baking dish to come 1/2 way up the sides of the loaf pan.
Spread harissa mint sauce over the top of the meat loaf.
Place the nested pans in a 350 degree oven until cooked through, about 50-60 minutes. Allow meatloaf to rest 15 minutes.
Meanwhile, prepare couscous, adding quartered artichoke hearts, turmeric, parsley, cilantro, sea salt and saffron threads (optional).
To serve, place thick slices of meatloaf over couscous. Dress with additional BBQ sauce if desired.
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- Tunisian BBQ Lamb Loaf
Savory Lamb Wraps
Local pastured lamb, green onions, vine-ripened tomatoes, garlic, fresh oregano, fresh mint, Greek yogurt, sea salt, cracked pepper.
Sauté freshly-ground lamb in a small amount of ghee, coconut or olive oil until browned. Add slivered green onions, oregano, garlic, salt and pepper, stirring to combine.
Spread yoghurt on the inside of pita or other flat bread and spoon lamb filling over the top. Dress with fresh chopped tomatoes and a squeeze of fresh lemon garnish with fresh mint.
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Grilled Lamb w/Roast Tomato Tapenade, Feta & Spicy Hummus (favorite)
2 hours before dinner, marinate center-cut lamb steak in olive oil, garlic, lemon slices, pepper, sea salt fresh Greek oregano, spearmint and marjoram, turning occasionally. Reserve additional marinade to dress cooked lamb.
Meanwhile, make a tapenade by roasting quartered Roma tomatoes drizzled with olive oil and seasoned with S&P. Allow to cool, then chop with Kalamata olives, capers and red onions. Moisten with balsamic vinegar and adjust seasoning. Refrigerate.
For the hummus, mash chickpeas with tahini, olive oil, lemon juice, S&P, cumin, paprika and red pepper.
Remove lamb from marinade and grill (indoors or out) until rare to medium rare. Transfer to cutting board to rest 10 minutes, then arrange on a platter with roast tomato tapenade, hummus and crumbled feta. Drizzle reserved marinade over lamb and serve.
Figs and dates make a nice treat afterwords.
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मेमने Lamb Rogan Josh
Yoghurt and spice-marinated lamb shoulder in a thick red-colored curry.
Curry powder, ajwain seed, rogan josh blend, charnushka, plain yoghurt with live acidopholus, onion, tomatoes, lamb, fresh ginger, garlic, paprika, cilantro and ghee.
Stir the spices into the yoghurt, add the lamb and refrigerate 2-4 hours.
Sautee the onions, ginger and garlic in ghee in a heavy pan over medium-high heat, stirring constantly until soft, about 3 minutes. Take care not to burn the garlic.
Add the lamb and its marinade and cook 5 minutes, stirring constantly. Add enough lamb, beef or vegetable stock to barely cover the meat.
Reduce heat, cover (offset) and simmer until the sauce is thick and the meat is tender, about 1 hour.
Add wedges of tomato and cilantro and cook uncovered another 5 minutes.
Serve topped with yoghurt and cashew butter with saffron basmati.
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