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Рецепт Turkish Lamb Kofta With Cherries & Yogurt

от Bob Vincent
by Bob Vincent
Turkish Lamb Kofta With Cherries & Yogurt.

Текущая фотография рецепта
by Bob Vincent
Lamb ball ingredients. An egg is also added to the mixture not shown.
by Bob Vincent
Mix until well combined. I used a KitchenAid. Ideally refrigerate overnight to allow flavors to meld.
by Bob Vincent
Using wet hands and a cookie scoop form into large walnut size balls.
by Bob Vincent
Bake at 375^ on middle rack for about 25 minutes or until done. Drain on paper towels.
by Bob Vincent
Sauce ingredients. Use chicken stock if you don't want to make brown veal stock. The sauce won't have nearly the depth of flavor however.
by Bob Vincent
Mise en place for sauce ingredients.
by Bob Vincent
Yogurt sauce ingredients. Use enough buttermilk to make the sauce barely pourable.
by Bob Vincent
Serve sauce and garnish seperately tableside.
by Bob Vincent
Heat ghee in medium hot skillet.
by Bob Vincent
Add onions and saute until soft and golden.
by Bob Vincent
Add veal stock and simmer over medium high heat until reduced to one cup.
by Bob Vincent
Add half the fresh cherries and remaining sauce ingredients.
by Bob Vincent
Saute for a few minutes then mash the cherries to form a sort of compote.
by Bob Vincent
Sauce can be pureed for a smoother texture if desired.
by Bob Vincent
Add kofta to the sauce and simmer for about 15 minutes until thickened to your liking. Add remaining fresh cherries toward the end of cooking.
by Bob Vincent
I served the kofta with roasted cauliflower, pita rounds and a salad

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