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Prep time
5 minutes
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Cook time
15 minutes
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Makes
10-12
Author Notes
Two ingredients in this dish give the Kofta a very distinctive and wonderfully different taste...Garam Masala and Harissa. Garam Masala is an Indian spice blend usually made from cumin, black pepper, cinnamon, cloves, coriander and cardamom. Harissa is a Moroccan red pepper sauce and can be mild or spicy. It’s a generally a mix of roasted red peppers, red chili peppers, garlic, olive oil, vinegar and salt. If you can’t find it in the store, you can easily order online. —Sarah Mastracco
Ingredients
- Beef Kofta
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1 pound
ground beef
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1 1/2 teaspoons
garam masala
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2 tablespoons
harissa
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2 tablespoons
chopped dill
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2 tablespoons
chopped mint
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1 tablespoon
extra virgin olive oil
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1
lime, cut into wedges
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1 1/2 teaspoons
Kosher salt
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1/8 teaspoon
Ground black pepper
- Yogurt and Herb Sauce
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1 cup
Greek yogurt
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1/2
lime, juiced
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1 tablespoon
harissa
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1 tablespoon
chopped dill
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1 tablespoon
chopped mint
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Extra virgin olive oil
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Pinch
Kosher salt
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Pinch
ground black pepper
Directions
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In a medium bowl, combine beef, garam masala, harissa, dill, mint, 1 teaspoon salt and a pinch of black pepper. Form into oblong meatballs (like a little football), then thread a 6-inch skewer through the center.
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Heat olive oil over medium low heat in a skillet. Because of the spices, the meatballs will brown easily so best to keep the heat a bit lower than usual. Working in batches, cook the meatballs until done, about 4-5 minutes per side.
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In a medium bowl, whisk to combine yogurt, lime juice and a pinch of salt and pepper. Place in serving bowl and top with harissa, dill, mint and a drizzle of olive oil.
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Serve Kofta with a side of Yogurt and Herb Sauce
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