Recipes Wine & Dine

Recipe: Pomegranate Kitchen’s lamb and beef kofta meatballs

Maria Bizri is the founder of Pomegranate Kitchen , one of the most exciting catering and events companies to launch in Hong Kong in recent years and the creative brains behind the lunch for the Box of Hope . Maria, originally from Lebanon, has a passion for hearty and relaxed food with the flavours and aromas of the Mediterranean, fused with the scents and spices of South Asia and the Orient. This Lamb and Beef Kofta recipe is comfort food with an edge.

 

Recipe, pomegranate kitchen, lamb and beef kofta meatballs, Hong Kong

Lamb and Beef Kofta on a Bed of Spicy Tomato Sauce

Ingredients
Meatballs:

  • 150g lamb fillet
  • 150g beef fillet
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon cardamon
  • ¼ teaspoon cinnamon
  • ¼ teaspoon smoked paprika
  • Pinch of nutmeg
  • Pinch of chilli powder
  • ½ cup parsley, finely chopped
  • 100g pine nuts
  • Zest of one lemon
  • 1 red chilli, finely chopped
  • 2 eggs
  • ¼ cup breadcrumbs
  • 1 onion, finely chopped
  • 2 garlic cloves, mashed
  • Pinch of salt and pepper

Spicy Tomato Sauce:

  • 1 can of chopped San Marzano tomatoes
  • 3 garlic cloves, roughly crushed
  • 3 sprigs of fresh thyme
  • ½ teaspoon chilli flakes
  • 2 tablespoons extra virgin olive oil
  • Pinch of salt and pepper

Method

  1. For the meatballs: Place the lamb and beef in a bowl. Add all the spices, lemon zest, garlic, onion and pine nuts and mix well.
  2. Add one egg to the mixture, mix. Check the consistency and add breadcrumbs little by little until you have a patty consistency that stays firm when shaped.
  3. Make the meatballs, 30g each, from the mixture and shallow fry in olive oil until cooked through (approximately 5 to 8 minutes).
  4. For the tomato sauce: Put the olive oil in a saucepan, add the mashed garlic and cook for 1 minute.
  5. Add the thyme, cook for 30 seconds.
  6. Add the tomatoes, chilli, salt and pepper. Cover and simmer for 30 minutes.
  7. Serve the meatballs on top of the s

Comments