Wednesday's Dinner

We experimented with dinner a little tonight and went with a Middle Eastern style flavor. It was a mixed review. I really liked everything, Conner loved the rice, and when I asked if Joe would take the leftovers for lunch tomorrow he said "If I have to." I do think that the saffron rice would be a great hit with kids. It has a very mild flavor but a very bold yellow color which makes it kind of exciting and different than just regular rice. This recipe would be a great way to try lamb and some spices that you may not normally use.

Quick Lamb Kofta with Harissa Yogurt Sauce
From: Cooking Light Magazine April 2010

Rice:
1 (3 1/2-ounce) bag boil-in-bag jasmine rice
1 teaspoon saffron threads
2 Tablespoons thinly sliced green onions

Kofta:
2 Tablespoons minced fresh cilantro
2 Tablespoons grated fresh onion
2 Tablespoons 2% Greek-style plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 teaspoons bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground lamb
Cooking spray

Sauce:
1/2 cup 2% Greek-style plain yogurt
1/4 cup chopped bottled roasted red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons bottled minced garlic
1/2 teaspoon crushed red pepper
1/4 teaspoon salt

1. To prepare rice, cook boil-in-bag jasmine rice and saffron in boiling water according to package directions. Drain; fluff rice with a fork. Sprinkle with green onions.
2. While rice cooks, prepare kofta. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning occasionally until brown on all sides.
4. While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients. Serve sauce with kofta and rice.

*Note: I could not find boil-in-bag jasmine rice so I simply prepared my own and boiled the 1 teaspoon of saffron with the rice and received the same result. A single 6 ounce container of Greek yogurt will provide exactly the right amount of yogurt needed for the entire recipe. If you don't have bottled roasted red peppers on hand or simply don't want to buy them you can prepare your own roasted pepper by broiling a cut and seeded pepper on aluminum foil in your oven. Chop it and let it cool before adding to your sauce.



Please ignore the plate and photography skills and just think about how hungry the picture makes you. MMMMMM!