Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce

AMANDA & MERRILL'S NOTES: You will fall in love with this recipe as you're mixing the meatball mixture, which sends up wafts of cinnamon, mint and garlic. After browning the meatballs, you sandwich them between a grilled (seared, really) grape -- we used red, and loved how their skins blistered and charred -- and a garlicky, lemon yogurt sauce. For parties, you can make everything ahead of time, and assemble the skewers and sauce just before guests arrive. - A&M

This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I've gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too. Also instead of serving as an appetizer, skip the toothpicks and pile it all into a warm pita. I know the grilled grapes sound a little odd, but they really work...trust me. - roseinparis

Meatballs

• 1.5 pounds ground beef
  
• 1 egg
  
• 1 small red onion, grated
  
• 1/2 cup chopped mint
  
• 1/4 cup chopped parsley
  
• 2 minced garlic cloves
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 1 bunch small seedless grapes, red or green
  

Yogurt Sauce

• 1 cup plain yogurt
  
• 1/4 cup chopped mint
  
• 2 tablespoons grated lemon zest
  
• 1 minced garlic clove
  
• salt and pepper to taste
  

For the yogurt sauce: Mix all ingredients. It's best when made at least 30 minutes ahead of time, to allow flavors to meld.

In a large bowl combine the first 9 ingredients in the meatball list. Don’t over-mix.

Heat a frying pan with some vegetable oil and toss the grapes, lightly browning on all sides, remove and set aside.

Shape meat mixture into small meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick. The heat should be fairly high to ensure a good sear. Toss or turn to make sure all sides brown. Drain on some paper towel, allowing to rest for a few minutes.

Assemble on large cocktail toothpicks: grape first, then meatball on the bottom. Serve with yogurt sauce for dipping.

Makes 6 servings

by roseinparis, from Food 52

Spicy Lamb Kofte

• 1 medium onion, chopped
• 3 cloves garlic
• 1 cup flat leaf parsley leaves
• 1 1/4 tsp aleppo pepper* or 1/2 tsp red pepper flakes
• 1 tsp ground allspice
• 1 tsp sea salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cumin
• 2 lbs ground lamb

In a food processor, pulse the onion and garlic until finely chopped. Add the parsley, aleppo pepper, allspice, salt, cinnamon and cumin. Pulse until combined. Add the lamb and pulse just until well mixed.

Heat the oven to 350 degrees F. Divide the lamb mixture into 12 portions. Form each portion into a ball, then roll into a cigar shape. Place the sausages onto a baking sheet sprayed with non stick cooking spray.

Lamb Kofte can be grilled or broiled also. Skewer each sausage, then grill or broil 5-8 minutes, turning occasionally, until done.

Bake the kofte for 20 minutes, turn over, and cook another 10 minutes.

Serve your kofte with pita bread, hummus, chopped tomatoes and chopped onions. Rice pilaf is also a nice side dish with the kofte.

*Aleppo pepper is a mild, bright red pepper with a fruity, balanced flavor. Aleppo pepper can be found in Middle Eastern stores.

Irish Lamb Stew

• 1 tablespoon oil
• 1 pound lamb (cut into bite sized pieces)
• 1 onions (roughly chopped)
• 2 cloves garlic
• 2 tablespoons flour
• 1 Guinness (or other dark stout)
• * beef stock
• 1 tablespoon rosemary (chopped)
• 1 tablespoon thyme (chopped)
• 1 bay leaf
• salt and pepper to taste
• 2 white potatoes (cut into bite sized pieces)
• 4 carrots (cut into bite sized pieces)
• 1 handful parsley (chopped) garnish

1. Heat the oil in a large pot.

2. Add the lamb and brown on each side.

3. Add the onions and saute until tender, about 5-7 minutes.

4. Add the garlic and saute until fragrant, about 1 minute.

5. Sprinkle in the flour and stir.

6. Add the Guinness and enough beef stock to cover.

7. Add the rosemary, thyme, bay leaf, salt and pepper.

8. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.

9. Add the potatoes and carrots and some more beef stock to cover.

10 Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on cut.

11. Plate and garnish with parsley.

from Closet Cooking

Shepherd's Pie

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 pound ground lamb (or substitute half with another ground meat)
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh or dry rosemary
• 1 tablespoon chopped Italian parsley
• 1 cup frozen peas
• 2 pounds russet potatoes, peeled and cut into chunks
• 6 tablespoons unsalted butter
• 1/2 cup milk (any fat content)
• Kosher salt to taste

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Tip Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.

reviewer suggested alterations:

• saute some mushrooms first, deglaze pan with wine or sherry, and continue as directed
• use all or part ground beef, add garlic (or garlic powder) + bell peppers to the meat
• no need to peel potatoes for crust
• double beef broth, carrots, tomato paste, herbs
• add corn along with peas
• add soy sauce or worchestershire along with beef broth
• add grated parmesan, sharp cheddar or gruyere cheese to the mashed potatoes
• add parsnips, sweet potatoes or other root veg to the potatoes

Makes 6 servings.

from Cookie magazine via Epicurious

Lamb Stew with Spinach and Garbanzo Beans

• 1 1/4 pounds lamb shoulder or stew meat, cut into 1-inch pieces
• 3 cloves garlic, minced (optional)
• 3 tablespoons olive oil
• 1 onion, coarsely chopped
• 2 carrots, peeled and cut into 1/2-inch pieces
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1 cup canned chicken broth
• 1 can diced tomatoes with juice
• 1 tsp each of cumin, coriander, cinnamon
• 1/4 cup golden raisins
• 1 10-ounce package ready-to-use spinach leaves

Sprinkle lamb with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion, carrots, and garlic and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomatoes, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.

Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve over rice or couscous.

Moroccan Lamb Tagine with Raisins, Almonds, and Honey

• 2 teaspoons ras-el-hanout*
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon ground ginger
• 1/4 teaspoon crumbled saffron threads
• 3 cups water
• 3 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, coarsely grated (1 cup)
• 2 garlic cloves, finely chopped
• 2 (3-inch) cinnamon sticks
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 1 1/4 cups raisins
• 1 1/4 cups whole blanched almonds
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• Accompaniment: couscous

Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.

Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.

Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Cooks' note: Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

*Available at specialty foods shops and Kalustyan's (800-352-3451).

USER NOTES: Substituted two types of garam masala and a tiny bit of chinese 5 spice powder for the ras el-hanout and it seemed like the taste was a fair approximation. Next time I might add less almonds and less prunes as the recipe could be a bit less sweet and there are almost 2 almonds in every bite with this amount.

reduce honey to 1T.

Substitute currants for the raisins and reduce the liquid to really get that great flavor. If you go to an international market, look for dried, whole lemons- one added to the stew makes a nice addition, as well as adding some whole cardamom pods.

from Epicurious

Yield: 6-8 servings

Pressure Cooked North African Lamb Stew

• 1 tablespoon canola oil
• 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
• 1 large onion, chopped coarse
• 2 large cloves of garlic, minced
• 1 cup dried apricots, halved
• 1/3 cup raisins
• 1/2 cup blanched almonds (whole)
• 1 tablespoon minced fresh ginger, minced
• 1/2 teaspoon ground cinnamon
• table salt
• ground black pepper
• 3/4 cup water
• 1/4 cup fresh squeezed orange juice from 1 large orange
• 1/3 cup packed fresh mint, plus extra for garnish

1. Heat oil in 6-quart pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon. Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes. Return lamb to pot and stir in remaining ingredients, including 3/4 cup water and salt and pepper to taste. Cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 15 minutes. Let pressure release naturally, 10 to 15 minutes.

2. When pressure has dropped, carefully remove lid away from you. Test meat; it should be fork-tender. If not, replace lid and cook under high pressure 5 minutes longer, then quick-release pressure.

from Cooks Illustrated

Yield: 4 servings

Lamb Sausage Hors d'Oeuvres with Cranberry Chutney

• 1 cup cranberries
• 1/4 seedless orange, cut into chunks
• 1/2 cup sugar
• 1/4 cup orange juice (juice of 1 medium orange)
• 1 tablespoon Balsamic vinegar
• 1 tablespoon chopped fresh thyme, plus sprigs for garnish (optional)
• 1/2 teaspoon dried hot pepper flakes
• 1 pound garlic-flavored lamb sausages or other flavorful fresh sausages
• 1/2 cup red wine
• 1 tablespoon olive oil

1. Pulse the cranberries and orange chunks in a food processor until coarsely chopped.

2. Combine the cranberry mixture with the sugar and orange juice in a medium-size saucepan. Bring to a boil, stirring, and cook over medium heat until the mixture is thickened, about 10 minutes.

3. Remove from the heat and stir in the vinegar, thyme, and pepper flakes. Transfer to a covered container and refrigerate for at least 1 hour to blend flavors, or for up to 4 days. Bring to room temperature before serving.

4. Prick the sausages with a fork in a couple of places and put them, along with the wine and olive oil, in a large skillet. Cover, bring to a boil, and simmer over medium-low heat, turning once, for 5 minutes. Uncover and cook briskly over high heat until the liquid evaporates. Reduce heat to medium and cook, turning several times, until the sausages are browned on the outside and cooked within, about 8 minutes. (Alternatively, you can simmer the sausages in the liquid and then finish them on the grill.)

5. Cut the sausages into 1/2-inch slices, impale each slice on a toothpick, and pass with the cranberry chutney. Garnish with thyme sprigs, if desired.

from Dishing Up Maine

Yield: 8 servings