Quick Lamb Kofta with Harissa Yogurt Sauce Recipe

This Quick Lamb Kofta with Harissa Yogurt Sauce recipe is definitely worthy of a special occasion. It's a quick and easy Middle Eastern dish that your family will love.

Yield: 4 servings (serving size: 3 patties, about 1/4 cup sauce, and about 1/3 cup rice)

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

Preparation

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.

Nutritional Information

Amount per serving Calories: 344
Fat: 16.3g
Saturated fat: 6.9g
Monounsaturated fat: 6.4g
Polyunsaturated fat: 1.1g
Protein: 24.8g
Carbohydrate: 24.4g
Fiber: 0.8g
Cholesterol: 77mg
Iron: 2.9mg
Sodium: 563mg
Calcium: 72mg

Lia Huber, Cooking Light
APRIL 2010