American Lamb Kofta Meatballs and Green Chutney

Recipe provided by | Chef Jenna Johansen, Innovation Chef, Epicurean Group, Denver, CO


Ground American Lamb
5 pounds
Minced shallots
2 cups
Minced fresh flat leaf parsley
1 cup
Minced fresh cilantro
1/4 cup
Minced fresh garlic
3 tablespoons
Ground cumin, toasted
2 tablespoons
Grated or minced fresh ginger
2 tablespoons
Kosher salt
1-1/2 tablespoons
1 tablespoon
Black pepper, ground
1 tablespoon
Ground coriander, toasted
1 tablespoon
1-1/2 teaspoons
Green Chutney (recipe follows)
Small wooden skewers, soaked

Green Chutney (makes 2 cups):
Chopped fresh cilantro
3 cups
Shredded coconut
1/2 cup
Fresh mint leaves, chopped
1/2 cup
Jalapeño, seeded and chopped
1-1/2 each
Fresh lemon juice
2 tablespoons
Grated fresh ginger
2 teaspoons
Honey or agave nectar
1 teaspoon
Kosher salt to taste
1/2 cup or as needed


Method for meatballs:

In a food processor, add shallots, parsley, cilantro, garlic, cumin, ginger, salt, cinnamon, pepper, coriander and cayenne; pulse to puree.  In a large bowl, mix herb and spice ingredients with lamb.  Scoop meatballs with #40 scoop, roll into ball and place on parchment-lined sheet tray.  Place a soaked wooden skewer into each meatball.  Bake meatballs at 350°F, approximately 10 to 15 minutes.  Serve each meatball immediately atop Green Chutney spooned onto serving platter if passed, or with Green Chutney in a bowl on the side placed on a buffet or station.


Method for green chutney:

In a blender, combine cilantro, coconut, mint, jalapeño, lemon juice, ginger and salt; blend to a smooth paste.  Use water as needed to adjust consistency.


Recipe and image provided by the American Lamb Board

click the above image to see a larger photo

SERVINGS: 100 servings