Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup cooked rice
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 cups beef broth
- 1/4 cup lemon juice
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large mixing bowl
- Skillet
- Wooden spoon
- Plate
- Paper towels
- Baking dish
- Saucepan
Step-by-Step Instructions:
1. In a large mixing bowl, combine the ground beef, cooked rice, onion, garlic, parsley, mint, cumin, coriander, cinnamon, allspice, cayenne pepper, salt, black pepper, and beaten egg. Mix well.
2. Shape the mixture into small balls, about 1 inch in diameter.
3. Roll the balls in flour to coat.
4. Heat the vegetable oil in a skillet over medium-high heat.
5. Add the meatballs to the skillet and cook until browned on all sides, about 5 minutes.
6. Remove the meatballs from the skillet and place them on a plate lined with paper towels to drain excess oil.
7. Preheat the oven to 350°F.
8. Arrange the meatballs in a baking dish.
9. In a saucepan, combine the beef broth and lemon juice. Bring to a boil.
10. Pour the broth mixture over the meatballs in the baking dish.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 10 minutes, or until the sauce has thickened.
13. Sprinkle the chopped cilantro over the top of the meatballs.
14. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 390
Fat: 23g
Carbohydrates: 17g
Protein: 28g
Sodium: 1010mg
Substitutions for ingredients:
- Ground lamb can be substituted for ground beef.
- Cooked quinoa can be substituted for cooked rice.
- Dried parsley and mint can be substituted for fresh.
- Chicken broth can be substituted for beef broth.
Variations:
- Add chopped nuts, such as pistachios or almonds, to the meatball mixture for added texture.
- Serve the meatballs over a bed of couscous or rice.
- Add diced tomatoes to the sauce for a fresh burst of flavor.
Tips and Tricks:
- Make sure the meatballs are evenly coated in flour to prevent sticking to the skillet.
- Use a slotted spoon to remove the meatballs from the skillet to avoid excess oil in the baking dish.
- If the sauce is too thin, mix a tablespoon of cornstarch with a tablespoon of water and add it to the saucepan to thicken the sauce.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the meatballs in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the meatballs on a platter with a sprinkle of chopped cilantro and lemon wedges on the side.
Garnishes:
Chopped cilantro and lemon wedges.
Pairings:
- Serve with a side of roasted vegetables, such as carrots or zucchini.
- Pair with a crisp green salad.
Suggested Side Dishes:
- Couscous
- Rice pilaf
- Roasted vegetables
Troubleshooting Advice:
- If the meatballs are falling apart, add more flour to the mixture to help bind the ingredients together.
- If the sauce is too thick, add more beef broth to thin it out.
Food Safety Advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Kamir Kofta is a traditional Middle Eastern dish that has been enjoyed for centuries. It is believed to have originated in Egypt and has since spread throughout the region.
Flavor Profiles:
Kamir Kofta has a savory and slightly spicy flavor profile, with notes of cumin, coriander, and cinnamon.
Serving Suggestions:
Serve Kamir Kofta as a main dish for dinner or as an appetizer for a party.
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Region: Indian