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LAMB MEATBALLS WITH KALE AND CUMIN YOGURT

Juicy, flavourful meatballs and kale with a middle eastern flare. Served with a savoury and bright lemon and middle eastern spiced yogurt.  Garnished with uber Kale Chips that make all other kale chips hang their heads in embarrassment

Cook Time 45 minutes
Servings 4

Ingredients

  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon yellow mustard seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon chili powder
  • 3 tablespoons olive oil , divided
  • 1 cup finely chopped yellow onion
  • 2 garlic cloves , minced
  • 1/2 cup fresh breadcrumbs
  • 3/4 teaspoon kosher salt , divided
  • 1 lb lean ground lamb
  • 1 large egg , lightly beaten
  • kosher salt
  • 2 cups chopped Red Russian kale or other kale (I used lacinato, shredded, with spines removed)
  • 1/2 cup unsalted chicken stock
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon cumin seeds , crushed in mortar and pestle (or can use ground)
  • 2 cups hot cooked Carolina Gold rice (I just used basmati, as I didn't have the type of rice Hugh recommends)
  • 2 tablespoons pine nuts , toasted
  • 2 tablespoons torn fresh mint leaves

ROASTED KALE LEAVES

  • 12 Lacinato kale leaves (use the smaller leaves from a bunch as the ribs will be more manageable to eat. If you want, from the backside, run a sharp knife along the rib to remove unnecessary thickness)
  • 1.5 tbsp olive oil
  • 1/2 tsp kosher salt

Instructions

  1. Combine first 5 ingredients in a small cast-iron pan over medium heat; cook 5 minutes until toasted and just beginning to smoke, stirring occasionally. Remove from heat. Place spice mixture in a spice or coffee grinder; process until finely ground. Add the chilli powder. Set aside
  2. Return pan to medium heat. Add 1 tablespoon oil; swirl to coat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Remove from heat; cool completely.
  3. Combine spice mixture, onion mixture, breadcrumbs, a couple of good pinches of salt, lamb, and egg in a large bowl. Do not overwork. Shape mixture into 16 meatballs. Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add meatballs; cook 3 minutes, on each side.
  4. Add kale, stock, and some more salt to taste; bring to a boil. Reduce heat, cover, and simmer 4 minutes. Remove from heat; let stand, covered, for 5 minutes. Check seasonings- salt and pepper if needed.
  5. Combine yogurt, lemon juice, and ground cumin in a small bowl. Spread 2 tablespoons yogurt mixture in bottom of each of 4 shallow bowls. Top with 1/2 cup rice and 4 meatballs. Sprinkle evenly with pine nuts and mint.

ROASTED KALE LEAVES RECIPE

  1. Preheat oven to 400F
  2. In a mixing bowl, dress the kale leaves with the olive oil and the salt. Arrange the leaves on a baking sheet leaving space between each one.
  3. Bake for 5-7 minutes until they are lightly browned and quite crisp. Carefully remove from the sheet and move to a cooking rack. Cool for 10 minutes.

Recipe Notes

Instead of serving the yogurt in the rice, I served it separately as a dip for the meatballs. Serve with the most amazing Kale Chips ever!

The chips can be eaten the same day, or stored in an airtight container for a couple of days.

By Hugh Acheson Adapted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits