Eosinophilic Esophagitis Friendly Lamb Koftas with Fresh Mint
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4 servings
For the koftas
- 1 Ā½ lb ground lamb
- 4 cloves garlic, minced
- Ā½ small yellow onion, grated
- 2 tbsp fresh mint leaves, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- Ā½ tsp ceylon cinnamon
- 1 tsp salt
- 1 tbsp olive oil
For the mint sauce
- 1 cup fresh mint leaves, packed
- Ā¼ cup fresh parsley
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 clove garlic, roughly chopped
- Ā¼ tsp salt
- 2 tbsp water
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the mint sauce: combine the 1 cup mint leaves, 1/4 cup parsley, 2 tbsp olive oil, apple cider vinegar, 1 clove garlic, 1/4 tsp salt, and water in a blender or small food processor. Blend until smooth and bright green, scraping down the sides once. Transfer to a small bowl and set aside.
- 2
In a large mixing bowl, combine the ground lamb, minced garlic, grated onion, 2 tbsp chopped mint, 2 tbsp chopped parsley, turmeric, ginger, Ceylon cinnamon, and 1 tsp salt. Mix with your hands until the spices and aromatics are evenly distributed throughout the meat.
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