Name: Lamb and beef kofta with beans
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 oz ground lamb; 4 oz 93% lean ground beef; 2 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp ground coriander; 3/4 tsp salt; 1/2 cup canned cannellini beans, drained and rinsed; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 3 oz romaine lettuce, chopped; 1/4 cup cherry tomatoes, halved; 1 tbsp fresh parsley, chopped; 2 tbsp water

Instructions

Prep 25 min · Cook 0 min

In a mixing bowl, combine the ground lamb, ground beef, minced garlic, coriander, three quarters of the cumin, and half the salt. Mix by hand until just combined. Divide the meat into 2 portions and shape each into a sausage about 1 inch thick around a skewer.
Heat a 12-inch nonstick skillet over medium heat with a scant half teaspoon of the olive oil. Add the skewers and cook, turning every 2 minutes, until browned on all sides and the center is no longer pink. Done when reaches 160°F or shows no pink.
While the meat cooks, place the white beans and water in a small saucepan. Simmer over medium heat for 5 minutes. Mash about a third of the beans with the back of a spoon, then stir in half the lemon juice, the remaining cumin, and a few drops of the olive oil.
In a medium bowl, whisk the remaining olive oil, remaining lemon juice, and remaining salt. Toss with the romaine, cherry tomatoes, and parsley.
Spread the creamy beans on one side of the plate. Arrange the romaine salad next to the beans. Place the skewers over the beans and serve immediately.

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Ingredients

Instructions

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