Lamb



Like all the recipes posted in our blog and included in the Our Galley series of e-books, every one of these dishes have been prepared by Karen in the galley on board 'Our Dreamtime'. Living on the hook or in a marina doesn't mean you can't eat great meals.


Lamb has always been a favourite red meat of ours. We particularly enjoyed discovering new lamb dishes in the Mediterranean and North Africa when we cruised over there.


Karen will soon be publishing another volume of the Our Galley e-book series containing a huge range of her lamb recipes. Meanwhile here's Karen's take on some old favourites and some of the dishes we discovered in our travels.







Made with fragrant spices, roasted nuts, herbs and aromatics, these lamb kofta will take your taste buds on an adventure. We discovered Koftas in Gibraltar in a tiny lane way where an elderly Moroccan gentleman cooked Koftas and Kebabs over the Hibachi Gill in the laneway. Kofta is a Middle Eastern dish made from ground lamb or beef mixed with aromatics like onions and spices. I was fortunate to be welcomed into his tiny prep kitchen and found his secret was to add minced vegetables, toasted nuts, herbs, and spices to the meat to give the kofta deep, complex flavourHe served them with the simple sides of Tzatziki, Tomato and Onion Salad dressed in Red Wine Vinegar and a pinch of salt and sugar.
INGREDIENTS


1/4 cup each pine nuts, almonds, and walnuts (total 3/4 cup)

1 small onion, roughly chopped
3 cloves garlic, roughly chopped

1 small red capsicum, roughly chopped

1/2 cup cilantro leaves, gently packed (or substitute with parsley)

1kg ground lamb

3/4 tsp ground cumin

1/4 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp ground cloves

1-1/2 tsp salt

1/4 tsp white pepper

2 tbs olive oil for cooking

12 small wooden kofta skewers

Tzatziki and Tomato Salad for Serving

Let’s get Cooking

Place the nuts in a bowl of a small food processor. Pulse until finely chopped. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients and set aside to cool.

Place the onion, garlic, capsicum, and cilantro in the bowl of the food Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.

To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined. The more you combine the better the meat will stick to the skewers

Form the mixture into lengths about 10 cm in diameter and 3cm. Place a skewer on each and form the shape around the skewer. cover, then refrigerate until ready to cook.

Preheat the pan or BBQ to medium-high heat and add oil. Cook, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and tomato salad.

Make-Ahead: The koftas can be made and refrigerated up to two days ahead of time.

Freezer Instructions: The uncooked koftas can be frozen for up to three months. (Freeze the them on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost them overnight in the refrigerator prior to serving and then cook as directed.








Lamb Souvlaki


Lamb Stew ready to cook

Macadamia Nut Crusted Rack of Lamb 

 









If you don't have YIAH Products don't worry checkout our Spice Blend Recipes
























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