lunch

Kofta Harra (Spicy Moroccan Meatballs)

Name: Kofta Harra (Spicy Moroccan Meatballs)
Ingredients: 8 oz (227 g) Ground lamb; 1/2 medium (60 g) Yellow onion, finely chopped; 2 medium (6 g) Garlic cloves, minced; 2 tbsp (6 g) Fresh cilantro, chopped; 2 tbsp (6 g) Fresh parsley, chopped; 1 tsp Ground cumin; 1 tsp Ground coriander; 1/2 tsp Smoked paprika; 1/4 tsp Cayenne pepper; 1/2 tsp Salt; 1/4 tsp Black pepper; 14.5 oz (411 g) Diced tomatoes (canned, no salt added); 2 tbsp (32 g) Tomato paste; 1/2 cup (120 ml) Water; 1 tbsp (15 ml) Olive oil; 1 (60 g) Small whole wheat pita bread; 1/4 cup (57 g) Plain Greek yogurt (0% fat); 1 tbsp (15 ml) Lemon juice

Nutrition

1044.2

kcal

Calories

70.6

Protein

84.8

Carbs

Fat

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Ingredients(18)

Ground lamb8 oz (227 g)

Yellow onion, finely chopped1/2 medium (60 g)

Garlic cloves, minced2 medium (6 g)

Fresh cilantro, chopped2 tbsp (6 g)

Fresh parsley, chopped2 tbsp (6 g)

Ground cumin1 tsp

Ground coriander1 tsp

Smoked paprika1/2 tsp

Cayenne pepper1/4 tsp

Salt1/2 tsp

Black pepper1/4 tsp

Diced tomatoes (canned, no salt added)14.5 oz (411 g)

Tomato paste2 tbsp (32 g)

Water1/2 cup (120 ml)

Olive oil1 tbsp (15 ml)

Small whole wheat pita bread1 (60 g)

Plain Greek yogurt (0% fat)1/4 cup (57 g)

Lemon juice1 tbsp (15 ml)

Instructions

In a large bowl, combine the ground lamb, finely chopped yellow onion, minced garlic, chopped cilantro, chopped parsley, cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix.

Roll the lamb mixture into approximately 16-20 small meatballs (kofta).

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the kofta in batches until browned on all sides, about 5-7 minutes per batch. Remove the kofta from the skillet and set aside.

Add the diced tomatoes, tomato paste, and 1/2 cup of water to the same skillet. Stir to combine and scrape up any browned bits from the bottom. Bring to a simmer.

Return the seared kofta to the skillet. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the kofta are cooked through and the sauce has thickened slightly.

While the kofta are simmering, prepare the yogurt sauce. In a small bowl, whisk together the Greek yogurt and lemon juice.

Serve the kofta harra hot, spooned over the tomato sauce. Accompany with the whole wheat pita bread and a dollop of the lemon-yogurt sauce on the side.