How to Make Middle Eastern Kofte in Broth Asian Cooking Recipe Cuisine

Recipe Makes for 4 Servings:

1 pound boneless lamb, preferably from the shoulder, excess fat removed

1 medium onion, peeled and quartered

Salt and black pepper to taste

⅓ cup fresh parsley leaves, plus more for garnish

⅓ cup fresh dill leaves

Pinch of ground allspice

½ teaspoon ground cinnamon

5 cups beef, chicken, or vegetable stock

2 tablespoons extra virgin olive oil

½ cup dry white wine, water, or more stock

Fresh lemon juice to taste


Directions:

Cut the lamb into large chunks and put in a food processor with the onion, a large pinch of salt, some pepper, and the parsley, dill, allspice, and cinnamon; process until quite smooth, stopping the machine and scraping down the sides if necessary. With wet hands, form into meatballs about 1 inch in diameter.

Heat the stock and hold it at a gentle simmer. 

Put the oil in a large skillet and turn the heat to medium-high. A minute later, add the meatballs and cook, turning occasionally, until browned, about 10 minutes. As they finish, add them to the stock. 

Pour off any excess fat from the skillet and add the wine. Raise the heat to high and cook, stirring and scraping with a wooden spoon, until the liquid and any solids in the skillet are incorporated. Add this liquid to the stock.

Taste and adjust seasoning, then add the lemon juice. Garnish with parsley and serve.