Blackberry Lamb Kofta

Name: Blackberry Lamb Kofta
Prep time: 1 h
Cook time: 20 min
Yield: 4
Ingredients: 1 lb ground lamb; 1 tablespoon garlic, minced; ½ cup California Giant blackberries, rough chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; ½ teaspoon ground cinnamon; ½ teaspoon cayenne; 1½ teaspoon salt; ½ teaspoon ground black pepper; 1 tablespoon pomegranate molasses; ¼ cup fresh mint, rough chopped; ¼ cup panko; 3⁄4 cup roasted red peppers; ½ cup California Giant raspberries; 1 tablespoon lemon juice; ½ teaspoon chili flakes; 2 teaspoon pomegranate molasses; ¼ teaspoon ground cumin; 3⁄4 cup walnuts, toasted; ½ teaspoon kosher salt; 1 tablespoon fresh parsley, rough chopped; 2 cups couscous; 2 cups water; ¼ teaspoon kosher salt; 2 teaspoon EVOO; 3⁄4 cup California Giant blueberries; 1 tablespoon lemon zest, chopped; ¼ cup fresh parsley, rough chopped; 3⁄4 cup unripe California Giant strawberries, small diced

Prep Time1 hr

Cook Time20 min

Serves4

INGREDIENTS

For the Kofta:

1 lb ground lamb
1 tablespoon garlic, minced
½ cup California Giant blackberries, rough chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon cayenne
1½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon pomegranate molasses
¼ cup fresh mint, rough chopped
¼ cup panko

For the Muhammara:

3⁄4 cup roasted red peppers
½ cup California Giant raspberries
1 tablespoon lemon juice
½ teaspoon chili flakes
2 teaspoon pomegranate molasses
¼ teaspoon ground cumin
3⁄4 cup walnuts, toasted
½ teaspoon kosher salt
1 tablespoon fresh parsley, rough chopped

For the Couscous:

2 cups couscous
2 cups water
¼ teaspoon kosher salt
2 teaspoon EVOO
3⁄4 cup California Giant blueberries
1 tablespoon lemon zest, chopped
¼ cup fresh parsley, rough chopped

For the Strawberry Garnish:

3⁄4 cup unripe California Giant strawberries, small diced
1 teaspoon pomegranate molasses
1½ tablespoon sugar
1⁄8 teaspoon kosher salt

DIRECTIONS

For the Lamb Marinade:
Combine all ingredients in a bowl, and mix well to combine. Cover with plastic wrap and allow to marinate in the fridge for at least 30 minutes and up to 24 hours.
For the Strawberry Garnish:
Combine all ingredients in a small bowl and set aside to macerate.
For the Muhammara:
- - Combine all ingredients except EVOO and parsley into the bowl of a food processor and puree until combined. Some chunks are ok.
- - Slowly emulsify EVOO into the pureed mixture. Taste and adjust seasoning if needed.
- - Gently mix in the chopped parsley. Refrigerate until ready to plate.
For the Couscous:
- - In a medium sauce pot, combine water, salt, blueberries and EVOO. Bring to a boil.
- - Stir in the couscous, cover the pot and remove from heat. Keep covered until right before use.
For the Kofta:
- - Form the lamb into 20 equal sized balls. Gently roll into a football-like shape.
- - In a large pan, add about 1/4c of oil and turn to medium heat. Add kofta to the pan in batches, being sure to get a nice color on all sides. (about 7-8 minutes per batch)
- - Transfer the cooked kofta to a paper towel lined tray to rest.
To Assemble:
- - Fluff the couscous with a fork and gently transfer to a medium sized bowl. Carefully fold in the lemon zest and chopped parsley.
- - Spoon about 1/3 c of the muhammara into a straight line on the plate.
- - Scope about 1/2 c of couscous alongside the muhammara.
- - Gently place 5 pieces of kofta on top, and garnish with the strawberry topping and some finely chiffonaded mint.