Lamb Kofta With Rice, Labneh And Fattoush Recipe
The Lamb kofta served with Calcutta rice and Mediterranean salad is a true gastronomic adventure. Cooked in a combination of spices and ingredients , the dish is a great way to indulge in absolutely divine tastes and flavors.
Ingredients
Kefta Lamb mince 600 Gms
C Onion 50 Gms
H Parsley 1\2 Bunch
O Coriander 1\2 Bunch
P Mint 1\2 Bunch
Cinnamon pdr 10 Gms
Clove pdr 5 Gms
Salt Tt
Cracked pepper Tt
juice Lemon 3 Nos
Kalta rice Short grain rice 250 Gms
Pine nuts 20 Gms
Soak Raisins 20 Gms
chop Almonds 20 Gms
Chop Cashew nuts 20 Gms
Ghee 25 Gms
Labneh Hung curd 200 Gms
Broil and Cumin pdr 5 Gms
Crush Coriander pdr 10 Gms
Paprika pdr 5 Gms
Tahina paste 10 Gms
Chop Garlic
Fatoush Tomato
Dice Onion
desed cucumber
Pita bread
Directions
Mix all ingredients for kefta and keep aside for at least 2 hours.
Cut vegetables for fatoush and keep cold.
Boil rice for kalta rice.
Remove kefta mixture from walk-in.
For labneh, take a mixing bowl, add in Tahina paste, warn water, whisk till blended add garlic, add hung curd, whish add powdered spices adjust seasoning, whisk in a little olive oil. Chill.
In a pan add ghee add in chopped nuts fry till slight colour is achieved add raisins. Add rice which is 70% cooked place a lid on top and finish on dum.
Cook the kefta on an open charcoal fire like seek kebab.
Cut pita bread into cubes and deep fry.
Toss all ingredients for fatoush add chopped mint, coriander, lemon juice, salt.
To assemble the dish, place the rice on a big plate, put the kefta along with the skewer on the plate, arrange labneh and fatoush and serve immediately.
Cut vegetables for fatoush and keep cold.
Boil rice for kalta rice.
Remove kefta mixture from walk-in.
For labneh, take a mixing bowl, add in Tahina paste, warn water, whisk till blended add garlic, add hung curd, whish add powdered spices adjust seasoning, whisk in a little olive oil. Chill.
In a pan add ghee add in chopped nuts fry till slight colour is achieved add raisins. Add rice which is 70% cooked place a lid on top and finish on dum.
Cook the kefta on an open charcoal fire like seek kebab.
Cut pita bread into cubes and deep fry.
Toss all ingredients for fatoush add chopped mint, coriander, lemon juice, salt.
To assemble the dish, place the rice on a big plate, put the kefta along with the skewer on the plate, arrange labneh and fatoush and serve immediately.
Comments
Comments: 5 |
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shantihhh says :
I often make labni to accompany our home cured olives and heirloom tomatoes. Never thought of serving it with koftas (lamb or mutton/goat) you are brilliant!
Posted on: 7 August 2007 - 11:31pm
