Recipe Provided By"Grill Momma"
- Curry Lamb Kofta Kebabs
- 1 pound ground American lamb
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 3 cloves fresh garlic minced and crushed into a paste
- 1 small onion or about 1/4 cup yellow or white
- 1 tablespoon fresh ginger, peeled and finely minced or 1/4 teaspoon ground ginger (as more potent)
- 1/4 cup unseasoned bread crumbs
- 1/2 cup fresh flat leaf parsley, (chopped fine plus extra for garnish if desired)
- 1/2 tsp ground black pepper,(preferably fresh ground)
- 1 teaspoon kosher salt
- 160 ml canned coconut cream (5.4oz can)
- 4 leaves fresh mint, chopped fine
- Zest of two limes
- 1 teaspoon fresh lime juice
- 1 pinch kosher salt plus more to taste
- 1 pinch ground black pepper plus more to taste
Curry Lamb Kofta Kebabs
In a large bowl, mix all ingredients. Combine gently until well incorporated. Try not to overwork the meat as that will make it more tough.
Cover and refrigerate the mixture for at least 1 hour or for up to 12 hours.
If using wooden skewers, soak the skewers for 1 hour prior to grilling to prevent them from burning. Flat metal skewers work best. If using wooden skewers, it is helpful to use 2 skewers per kebab so the meat doesn't slide off as easily.
Preheat the grill to medium-high direct heat and lightly oil grill grates to prevent meat from sticking.
Form roughly a golf ball sized amount of meat and place it on the end of a skewer. Work the lamb down the skewer until the meat is roughly 1 inch thick. If the meat is too thin, it has a higher risk of drying out.
Repeat the process with the remaining lamb and skewers. Place the finished skewers on a sheet pan lightly covered with cooking oil or parchment paper to prevent sticking.
Place skewers of lamb on the grill and grill for approximately 4-6 minutes on each side. The USDA recommends ground lamb is cooked to an internal temperature of 160F. Cook time will depend on variances in grills and size of individual kofta kebabs. I highly recommend measuring the internal temperature of the lamb with an instant read thermometer.
Coconut Lime Dipping Sauce
Mix coconut cream, yogurt, mint, lime juice, lime zest, salt and pepper in a bowl and whisk until well combined. If not using immediately, cover and refrigerate until needed.
Coconut cream separates in the can and it is completely normal. Use the entire contents of the can for the dipping sauce.
There is no need to close the grill lid when cooking. These can be made on any type of grill but grilling over wood or charcoal makes it taste even more delicious.
Adjust the taste of the dipping sauce to your liking. Want extra mint or lime, feel free to add it. Don't forget to adjust the taste with a little salt. It makes a big difference.
I highly recommend fresh garlic and ginger. However you do not have them, and want something more convenient, I highly recommend the tubes of refrigerated garlic and ginger you can usually find in the refrigerated produce section of the grocery store. Do not use the jars of garlic that are not refrigerated. Powdered ginger is an alternative just note you use much less powdered ginger compared to fresh as it is more potent.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest