Mediterranean Lamb & Beef Kofta With BlueStar Appliances

Preparation

For the Sofrito: 

1. Saute onions and peppers in oil until cooked down.
2. Add garlic, chipotle puree, vegetable stock, and salt.
3. Reduce until thickened.

For the Kofta Base:

1. Blend all ingredients in a Vitamix or Robot Coupe until a smooth paste forms.

For the Beef & Lamb Kofta:

1. Add the kofta base to a stand mixer with a paddle attachment and mix until it is loose and there are no large clumps. Add the ground lamb and ground beef and paddle on medium-low speed until the fat emulsifies into the meat and it is relatively uniform in consistency.
2. Form 56g / 2oz kofta balls. Sear all sides of the kofta balls on the grill or plancha and finish in a 400F oven until the kofta reaches an internal temperature of 160F.

For the Grilled Asaparagus: 

1. Preheat and oil a grill.
2. Oil and season the asparagus.
3. Grill asparagus until grill marks are developed on both sides and asparagus is tender but not mushy.

For the Yellow Lentil Curry: 

1. Heat EVOO in a pot over medium heat.
2. Sweat onions until translucent and soft.
3. Add garlic and ginger and cook for 1 minute.
4. Add turmeric, curry powder, and garam masala. Stir well and cook for 30 seconds.
5. Add the lentils, tomatoes, stock, and coconut milk.
6. Bring the lentils to a boil and drop to a simmer, cooking for 20-25 minutes, stirring occasionally. Use extra vegetable stock to adjust consistency if needed.
7. Once the lentils are done with a slight bite and not mushy, season with lime juice, salt, and pepper.

For the Muhammara:

1. Pat the peppers dry and place in a Robot Coupe with the breadcrumbs, lemon juice, molasses, cumin, Aleppo pepper, garlic, harissa paste, and a large pinch of salt. Pulse until a slightly chunky puree forms.
2. Add the chopped walnuts and pulse until a slightly chunky or coarse puree forms. Slowly incorporate the EVOO while the Robot Coupe is running. Taste and season with salt if needed.

For the Cilantro-Lime Yogurt Sauce:

1. Add the yogurt, lime juice, garlic, EVOO, salt, and pepper to a Vitamix and blend on high until smooth.
2. Transfer the yogurt sauce to a bowl and fold in the cilantro and lime zest.
3. Taste and season with salt, pepper, and lime juice if needed.

For the Build:

1. Plate lentils in the small compartment and garnish with cilantro.
2. Plate halved asparagus spears in the bottom of the large compartment. Plate 3 pieces of kofta on top of the asparagus.
3. Fill one hinge cup with yogurt sauce and another hinge cup with muhamara, and plate both next to the kofta.

Ingredients

For the Sofrito:

Yield: 900g

• 45g Oil, blended
• 472g Onion, yellow, brunoise
• 472g Bell Pepper, red, brunoise
• 56g Garlic, peeled, minced
• 29g Chipotle, in adobo, pureed
• 319g Stock, vegetable
• 9g Salt, Kosher

For the Kofta Base:

Yield: 1,350g

• 75g Onion, white, rough chop
• 80g Garlic, peeled
• 95g Cilantro, fresh
• 105g Lime Juice, fresh
• 110g Cumin, ground
• 30g Ancho, ground
• 120g Paprika, smoked, ground
• 125g Oregano, fresh
• 125g Coriander, ground
• 30g Chipotle, ground
• 130g Salt, Kosher
• 135g Black Pepper, ground

For the Beef and Lamb Kofta:

Yield: 1,084g

• 454g Lamb, ground, 85/15
• 454g Beef, ground, 85/15
• 55g Sofrito, Garces
• 15g Mint, minced
• 195g Kofta Base

For the Grilled Asparagus:

Yield: 227g

• 283.8g Asparagus, woody end removed
• 4.4g Blended Oil
• 0.9g Salt, Kosher
• 1.8g Black Pepper, ground

For the Yellow Lentil Curry:

Yield: 6,999g

• 16g EVOO
• 110g Onion, yellow, small dice
• 6g Garlic, microplaned
• 6g Ginger, microplaned
• 160g Yellow Lentils, dry, rinsed
• 0.5g Turmeric, ground
• 2g Curry Powder
• 1g Garam Masala
• 550g Stock, vegetable
• 150g Coconut Milk
• 220g Tomato, diced, canned, with juice
• 8g Lime Juice
• 5g Salt, Kosher
• 1g Black Pepper, ground

For the Muhammara:

Yield: 580g

• 454g Bell Pepper, red, canned, roasted
• 50g Breadcrumb, panko
• 7g Lemon Juice, fresh
• 15g Pomegranate Molasses
• 3g Cumin, ground
• 6g Aleppo Pepper, ground
• 5g Garlic, minced
• 5g Harissa Paste
• 50g Walnuts, finely chopped
• 30g EVOO
• Salt, Kosher (to taste)

For the Cilantro-Lime Yogurt Sauce:

Yield: 300g

• 240g Greek Yogurt, plain, full fat
• 15g Cilantro, chopped
• 20g Lime Juice, fresh
• 2g Lime Zest
• 5g Garlic, peeled
• 20g EVOO
• 1.5g Salt, Kosher
• Black Pepper, ground (to taste)

For the Build:

• 6oz / 3pc Lamb and Beef Kofta
• 6oz Yellow Lentil Curry
• 2oz / 6 spears, halved Grilled Asparagus
• 0.86oz Muhamara
• 0.75oz Lime Yogurt Sauce
• 0.01oz Cilantro, chiffonade