Lamb Kofta Meatballs with Cucumber Raita
2 tbsp ground cumin
2 tbsp ground turmeric
3 tsp ground cardamom
2 tsp chili powder
3 tbsp microplaned ginger
about a 4 in knob
1 onion
brunoise or grated
4 tbsp garlic
microplaned (about 5-6 cloves)
2 tbsp rice bran oil
2 lb ground lamb
1/2 bunch cilantro
finely chopped
1 cup panko
2 each Eggs
Salt and pepper to taste
2 cups yogurt
1/3 cup cucumber
grated or finely chopped
1/4 onion
chopped very fine
1 tsp ground cumin
1 tsp ground paprika
1 lemon
Zest and Juice
1 bunch cilantro
finely chopped
Salt and pepper
For the Meatballs
Heat a medium saute pan on medium-high heat. Combine all the spices and do a quick dry-toasting of the spices until fragrant, pour the spices in a small bowl and set aside. In the same pan, add olive oil and diced onion. Saute until translucent and add ginger and garlic, mix until fragrant and turn off. Put mixture in a large bowl and set aside to cool to room temperature.
Once the mixture has cooled a bit, add the lamb, panko, cilantro and egg. Season with salt and pepper. Mix thoroughly and make a mini meatball and cook it on a saute pan. This will be the sample meatball that will tell you if you need to adjust any additional seasonings. Add any more salt, pepper, garlic, herbs to your liking. Chill mix for 20 minutes so it can rest and the flavors can come together in harmony (oh yeah) while you make the sauce.
After chilling, form into oval meatballs and put skewers through them. Set them on trays while you’re heating up the grill. Grill the meatballs, turning occasionally until done, about 6 minutes. If your meatballs are on the larger side, you might need to finish them off in the oven. If that is the case, you can put them on a 400 degree oven after grilling and check every 5 minutes for doneness.
For the Raita
Combine all ingredients, and chill for at least a half hour before using. You can add more spices to taste, if the mixture is not spicy enough.
To Serve
Serve hot with sauce on the side!