American Lamb Kofta Meatballs and Green Chutney
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Recipe Provided By
Jenna Johansen, Innovation ChefServings
100
Ingredients
- 5 pounds ground American Lamb
- 2 cups minced shallots
- 1 cup minced fresh flat leaf parsley
- 1/4 cup minced fresh cilantro
- 3 tablespoons minced fresh garlic
- 2 tablespoons ground cumin, toasted
- 2 tablespoons grated or minced fresh ginger
- 1-1/2 tablespoons kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon black pepper, ground
- 1 tablespoon ground coriander, toasted
- 1-1/2 teaspoons cayenne
- Green Chutney (recipe follows)
- 100 small wooden skewers, soaked
Green Chutney (makes 2 cups)
- 3 cups chopped fresh cilantro
- 1/2 cup shredded coconut
- 1/2 cup fresh mint leaves, chopped
- 1-1/2 jalapeños, seeded and chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated fresh ginger
- 1 teaspoon honey or agave nectar
- Kosher salt, as needed
- 1/2 cup water, or as needed
Directions
In a food processor, add shallots, parsley, cilantro, garlic, cumin, ginger, salt, cinnamon, pepper, coriander and cayenne; pulse to puree. In a large bowl, mix herb and spice ingredients with lamb. Scoop meatballs with #40 scoop, roll into ball and place on parchment-lined sheet tray. Place a soaked wooden skewer into each meatball. Bake meatballs at 350°F, approximately 10 to 15 minutes. Serve each meatball immediately atop Green Chutney spooned onto serving platter if passed, or with Green Chutney in a bowl on the side placed on a buffet or station.
For the Green Chutney: In a blender, combine cilantro, coconut, mint, jalapeño, lemon juice, ginger and salt; blend to a smooth paste. Use water as needed to adjust consistency.
