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Prep time
30 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
The best kept secret about peaches is that they are an MVP ingredient in many savory dishes. Cakes and tarts, step aside and yield to sauces and marinades, curries and tagines, glazes and braises. This lamb kofte is a great example of what happens when peaches and savory dishes mingle together. An army of tiny fragrant meatballs in a velvety sauce tangy with peaches and ginger. Bright with saffron, perfumed with spices, and sprinkled with herbs, it's a dish that has summer adventure written all over it. —QueenSashy
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Ingredients
- for the kofte
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1 pound
lean ground lamb
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3 tablespoons
breadcrumbs
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3 tablespoons
half and half or whole milk
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1 teaspoon
ground cumin
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1 teaspoon
ground coriander
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1 teaspoon
sweet paprika
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1/2 teaspoon
smoky paprika
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1/4 teaspoon
ground cinamon
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1/4 teaspoon
ground nutmeg
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1 tablespoon
fresh oregano, thyme, marjoram or summer savory, finely chopped
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salt and freshly ground pepper
- for the sauce
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1 1/4 cups
water
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8-10
saffron threads
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2 tablespoons
olive oil
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1
medium sweet (Vidalia) onion, chopped
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1/2 teaspoon
minced garlic
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3
large yellow peaches or nectarines, chopped
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3 tablespoons
ketchup
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1 - 2 teaspoons
fresh ginger, grated on a microplane (about 3/4-inch long knob)
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1 tablespoon
sugar
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1/4 teaspoon
ground cumin
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1/4 teaspoon
ground coriander
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1 teaspoon
lime juice (or up to taste)
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1 tablespoon
half and half or heavy cream
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1 cup
basil leaves (optional)
Directions
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First make the kofte. In a large bowl, mix the lamb and all other ingredients, until fully combined. Using moistened hands and about a scant teaspoon of mixture, make small balls, about 3/4-inch in diameter. (This will make about 50 kofte. If you prefer to cut some time on the prep, feel free to make larger kofte, but remember, the small ones are incredibly cute). Refrigerate the kofte until ready to poach in the sauce.
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Warm 1 ¼ cups of water. Soak the saffron threads for about 20 minutes.
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In a large sauté pan, heat the olive oil over medium heat. Add the onions and sweat for about 10 minutes, until the onions are very soft, but still pale. Add the garlic and sweat for another minute or two. Remove from the heat.
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In a blender, combine the peaches, ketchup, ginger, sugar, cumin, and coriander. Add the saffron water and sautéed onions. Blend into smooth pure.
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Pour the peach sauce into the sauté pan and bring to a simmer over medium heat. Simmer for 10 minutes, for flavors to combine.
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Gently add the kofte to the sauce. Simmer for about 25 minutes, half covered (or 30 minutes for larger kofte). Turn the kofte midway through.
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Right before the kofte are done, add the cream, lime juice, basil leaves (if using), salt and pepper. Mix well and saute for another minute or two. Taste, adjust the seasoning, and if desired, add more lime juice.
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Remove from the heat and wait for 10 minutes before serving. To serve, sprinkle with chopped basil, mint, or parsley. Serve with steamed rice, couscous, or warm flatbread.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.
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