Middle Eastern Lamb Kofta Kabob (India) Cucumber-Yogurt Raita, Fresh Roti Flatbread, Caramelized Carrot-Sesame “Salad,” Roasted Cauliflower Hummus and Cilantro
Recipe courtesy of Lance S. Cook, WCMC, CEC, CCA, WCEC, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club, Palm Coast, Fla.
Ingredients
- Ingredients for Kofta Kabob:
- onion - 1/4 cup, small dice
- garlic - 2 ea., cloves, minced
- avocado oil - 1/2 tsp.
- ground Australian lamb - 12 ozs.
- parsley or cilantro - 1 Tbsp., chopped
- dill - 1 Tbsp., chopped
- cumin - 1 tsp., ground
- kosher salt - 1.5 tsp.
- Pure Ground Black Pepper - 1/4 tsp.
- Ingredients for Cucumber Raita Sauce:
- plain yogurt - 1/2 cup
- cucumber - 1/4 cup, small dice (no seeds)
- cilantro - 1 Tbsp., chopped
- scallions - 1.5 Tbsps., thinly sliced
- ground coriander - 1/2 tsp.
- ground cumin - 1/2 tsp.
- kosher salt - to taste
- pure ground black pepper - to taste
- Ingredients for Carrot-Sesame
- carrot - 12 ozs., peeled, julienne
- garam masala spice mixture - 1 tsp.
- Avocado oil - 1 Tbsp.
- sesame seeds - 2 Tbsps., toasted in dry pan over medium heat
- kosher salt - to taste
- pure ground black pepper - to taste
- Ingredients for Roasted Cauliflower Hummus:
- fresh cauliflower head - 1 ea., 1 lb. to 1.25 lbs.
- avocado oil - 1.5 Tbsps.
- garlic cloves - 2 ea., chopped
- tahini - 1/3 cup
- olive oil - 3 Tbsps.
- lemon juice - 1.5 tsps.
- vegetable stock - 1/4 cup (if needed for thinning)
- kosher salt - to taste
- pure ground black pepper - to taste
- Ingredients for Roti Flatbread:
- AP flour - 10 ozs.
- kosher salt - 1/4 Tbsp.
- baking powder - 1/2 oz.
- shortening - 2 ozs.
- water - 6 ozs.
- shortening - 1 oz.
- oil - 1 oz. (to brush roti with)
Instructions
Procedure for Kofta Kabob:
- Soak skewers for 30 minutes to 1 hour. Sweat onions and garlic in minimal oil over low heat to extract flavor. Allow to cool and add to ground lamb. Add remaining ingredients to ground lamb mixture. Form lamb into oblong “meatballs” 2 inches in length, 1½ ounces each, two per skewer. Brush with oil and grill on each side to “set” the marks. Finish cooking in oven until internal temperature of 160 is achieved. Allow to rest momentarily before plating.
Procedure for Cucumber Raita Sauce:
- Combine all ingredients and mix well. Season to taste. Reserve in refrigerator for plate up.
Procedure for Carrot-Sesame "Salad":
- Combine julienne carrots, masala, avocado oil in bowl and coat evenly. Roast carrots in one layer in 350 degree oven until tender (15 minutes). Place sesame seeds in dry sauté pan over medium heat moving occasionally, toast seeds until light brown in color (5 minutes). Combine seeds with roasted carrots. Season to taste.
Procedure for Roasted Cauliflower Hummus:
- Preheat oven to 400°F. Wash and prepare cauliflower into florettes. Coat with avocado oil, salt, pepper. Roast in oven in one layer for 20 to 25 minutes. Set aside to cool. Place in food processor with remaining ingredients except vegetable stock. Blend until smooth. Set desired consistency with stock and season to taste.
Procedure for Roti Flatbread:
- Combine flour, salt, baking powder. Cut shortening into flour mixture until mealy texture forms. Add water and knead for 5 minutes. Use flour on work surface so roti does not stick. Cover dough and rest 20 minutes. Scale into 1.5 ounce balls. Flatten each ball and spread with shortening distributed evenly. Fold ends over and reshape into ball. Allow to rest again, 10 minutes. Roll into circles with 1/16 thickness. Brush with oil and grill on both sides. Serve warm.
- Garnish with cilantro tops. Add paalak (spinach) to the dish if desired.
