BEEF KOFTA WITH CARROTS & BLACK GARLIC DRESSING

Kofta is a general term for spiced meatballs found across the Middle East, Indian subcontinent, Balkans and central Asia. Each country in each region has its own favourite seasonings.  The spiced minced meat is pressed onto skewers or formed into particular shapes; balls, torpedos or patties. Here is a version with a family friendly spice mix. If you need more kick use hot paprika, instead of sweet or add a pinch of cayenne.  

The carrots are grilled to get the charred flavour, if it’s not your thing, simply blanch to serve. The sweet molasses flavour of black garlic in the yoghurt sauce complements the grilled food, plus the colour looks fab.  Plenty of just plucked herbs adds freshness. As a side note, blanched broad beans were added to the dish, just because they’re delicious. 

makes 12 skewers or 16 patties

1 bunch chantenay carrots, tops trimmed

Extra virgin olive oil, for cooking

2 banana shallots (or 1 onion), roughly chopped

1 green garlic, bulb and green stem, roughly chopped

1 teaspoon sea salt

black pepper

1 teaspoons sweet paprika 

1 ½ teaspoons ground cumin 

1 teaspoon ground coriander  

1 teaspoon ground allspice

1 ½ cups flat-leaf parsley leaves

1 ½ cups mint leaves

1 kg grass-fed minced beef

I bunch calcots, grilled (see recipe here)

Sauce:

½ cup Greek natural yoghurt

4 black garlic cloves

¼ teaspoon sea salt

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

Depending on the carrot size, cut in half or quarters lengthways, so that they’re a similar size. Bring a medium saucepan of salted water to the boil. Add the carrots, bring to a simmer and cook for 2 minutes. (if you prefer,  steam the carrots). Drain and set aside. 

You’ll need 12 skewers (if using bamboo skewers, soak in water at least 20 minutes before using). Alternatively shape the meat into patties. 

To make the sauce, blend the yoghurt, black garlic, salt, olive oil and lemon juice until smooth. Refrigerate until needed. 

Depending on the carrot size, cut in half or quarters lengthways, so that they’re a similar size. Bring a medium saucepan of salted water to the boil. Add the carrots, bring to a simmer and cook for 2 minutes. (If you prefer,  steam the carrots). Drain and set aside.

Place the shallots and garlic in a food processor.  Blend until finely chopped. Add the salt, spices and one cup each of the parsley and mint leaves. Blend to finely chop and combine. Add the meat and blend until all combined, then pulse until mixture becomes a course paste texture.  Transfer to a bowl.  The mixture can be prepared a day ahead, covered and refrigerated until needed.

For easy handling, have a small bowl of water ready and wet your hands. For the patties, take a small handful of mixture and form into rounds about 2cm thick and 6cm diameter. Alternatively, mould the meat around skewers into a sausage shapes about 12cm long.  Repeat the process with remaining meat. Brush patties or kebabs lightly with oil.

If you’d like to grill the carrots, toss in a tablespoon of olive oil to coat all the sides.

If cooking the skewers pre-heat a barbecue grill to medium-high.  If cooking the patties, heat a tablespoon of olive oil in a large frying pan over a medium-high heat.

Cook the kebabs on barbecue for 4-5 minutes turning skewers frequently until the kebabs are browned all over and just cooked through. If grilling the carrots, place in a single layer over the grill and cook for 2 minutes, turning to lightly char on all sides.  For the patties cook about 2½ minutes each side in frying pan until browned and just cooked through. 

Arrange the meat alongside the vegetables, then drizzle over the sauce and scatter over the herbs.

 Fiona Hammond © November 2020