Lamb Kefta
Main Dishes • Turkish
Description
Serve with baba ganoush, green salad, hummus, and/or pita, as you prefer.
Ingredients
- Toasted Cumin Seeds 1 tablespoon
- Cayenne Pepper ½ teaspoon
- Dried Chamomile 1 tablespoon
- Lemon 1 piece
- Paprika 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
- Rack of Lamb 15 oz
Step-by-Step Guide
Step 1
Toast the cumin seeds in a skillet and crush them in a mortar with a pinch of coarse salt.
Step 2
Finely grate the zest of 1 lemon.
Step 3
In a bowl, mix the ground lamb, cumin, cayenne pepper (you can substitute with ground chili), paprika, and finely grated zest of 1 lemon. Add salt and pepper to taste.
Step 4
Knead well and form 4 not very thick keftas.
Step 5
Place them on a large plate and refrigerate for 15 minutes to allow the fat to bind the meat again. You can use wooden skewers.
Step 6
Heat olive oil in a skillet.
Step 7
Add the kefta and reduce the heat to medium, frying, turning occasionally, for about 10 minutes until cooked through.
Step 8
Transfer to a kitchen towel to drain.
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