Special Kofta
AuthorDylan WerthDifficultyIntermediateDepending on the quality of your meat, you could eat this raw. Therefore, I have no fixed recommendations on how to cook it. I like to cook it quickly at a high heat so that it is crispy on the outside but a medium to medium-rare on the inside. If you use commercial quality ground beef or eggs, I would cook it well done to avoid the risk of food-borne illness.
Cut the liver into chunks and add it to a food processor, pulsing until it is a rough paste. Too much blending will liquefy the liver.
With a mixing spoon or whisk, mix the liver together with the ground lamb, egg yolk, spices, herbs, and onion in a mixing bowl.
Form the mixture as desired, I like to make meatballs/patties.
Cook on a cast-iron skillet at medium to high heat until desired doneness, using ghee or other cooking fat.
Repeat until the entire mixture is cooked.
Ingredients
Directions
Cut the liver into chunks and add it to a food processor, pulsing until it is a rough paste. Too much blending will liquefy the liver.
With a mixing spoon or whisk, mix the liver together with the ground lamb, egg yolk, spices, herbs, and onion in a mixing bowl.
Form the mixture as desired, I like to make meatballs/patties.
Cook on a cast-iron skillet at medium to high heat until desired doneness, using ghee or other cooking fat.
Repeat until the entire mixture is cooked.