MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Kofte In Tomato-Lime Broth
Categories: Citrus. veg, Herbs, Dairy, Meatballs
Yield: 4 Servings
1 Lime
4 cl Garlic; smashed, peeled
1 c Dill, mint, parsley or a
- combination; chopped,
- more for serving
1/2 c Full-fat Greek yogurt
1 1/2 ts Ground turmeric or another
- warm spice, like baharat,
- paprika, cumin, coriander,
- allspice or a mix
Salt & black pepper
2 lb Ground lamb, beef, turkey or
- combination
3 pt Cherry or Sungold tomatoes
Granulated sugar
Use a vegetable peeler to peel the rind off the lime in wide
strips. Add the rind to a 6 to 8 qt slow cooker, along with the
garlic and 1/4 cup water. (Reserve the lime.)
In a large bowl, stir together the herbs, yogurt, turmeric, 2 ts
salt, and 1 ts black pepper. Add the meat and use your hands to
combine. Form the meat into 8 balls (roughly 4-1/2 oz each) and add
to the slow cooker in a single layer. If they don't fit in one
layer, add a few tomatoes to buffer the meatballs from one another,
then add another layer of meatballs. Add the cherry tomatoes,
season with salt and pepper, then cover and cook on low until the
meatballs are cooked through, 3 to 4 hours.
Transfer the meatballs to plates, then remove and discard the
garlic and lime peel. Burst most of the tomatoes by smashing them
on the side of the slow cooker with a spoon. Squeeze the reserved
lime into the slow cooker, then season to taste with salt, pepper,
and sugar. (The sugar helps compensate for too-tart tomatoes.)
Spoon the tomatoes and broth on top of the meatballs, along with
more fresh herbs.
Recipe by Ali Slagle
Recipe FROM:
https://cooking.nytimes.com
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