Tuesday, March 15, 2011

quick recipe #8 Lamb Kibbe with Mango Salsa, Sour Avocado Sauce & Brown Basmati Rice


Well, changing the clocks for that extra day light at the end of the day certainly brought an end to lusting after heavy comfort food. Walking home last night I found myself thinking of all things light and fresh and I drifted off to the Middle East.

Serves 2 with a few kibbe leftover:

To make the kibbe:
Process to a fine crumb half cup of unsalted pistachio nuts, quater cup pine nuts and 1 tsp course sea salt. Place in bowl.
Process until finely chopped half a medium onion and 2 small carrots. Add to the bowl with the nuts. Add 1lb ground lamb, 2 tsp heaped cumin, 1 tsp heaped all spice, 1 tbsp olive oil and a good twist of black pepper. Mix together with wet hands until thoroughly combined. Set aside.

Cook 1 cup brown basmati rice with 4 whole cloves in 2 cups water.

While the rice is cooking dice 1 lge ataulfo mango, 1 lge tomato, 1 serrano chile (seeds removed), 1.5 roasted red peppers and toss well with the juice of one lemon.

Mashed the flesh of 1 avocado with 1 cup of thick sour cream (not fat-free) and 3 crushed cloves of garlic. Mix until well combined. Set aside.

Heat 1 tbsp of olive oil in a heavy frying pan. Form the kibbe with wet hands, taking a large walnut of lamb, rolling into a ball then flattening slightly. You should have 12-14 kibbe. Cook in the hot oil until heavily browned on both sides.

While the kibbe are cooking julienne a large handful of fresh basil and stir through the salsa.

Serve the kibbe on top of the rice with avocado sauce and salsa alongside.
 

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