Beef Kofte with Spicy Tomato Sauce and Cucumber Raita
Ingredients
- 1 1/2 cups (~1 - 14 oz can) crushed, fire roasted tomatoes
- 1 clove garlic, crushed (or 1/2 tsp garlic powder)
- 1/2 Tbsp chili powder
- 16 oz ground sirloin
- 1 small red onion, finely chopped
- 4 Tbsp fresh cilantro (or coriander), finely chopped
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 Tbsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 cup non-fat, plain yogurt
- 1/2 seedless cucumber, thinly sliced
- 2 Tbsp fresh cilantro, chopped
- 6 cups baby spinach leaves
- 1 Tbsp ground sumac
- 4 whole grain pita or flat bread rounds, warmed
- Flat-leaf parsley, coarsely chopped
Spicy Tomato Sauce
Kofte
Cucumber Raita
To serve:
Instructions
- Combine crushed tomatoes, garlic and chili powder in a small saucepan and simmer while preparing the kofte and raita, about 20 minutes or until sauce begins to reduce and thicken
- Combine beef, onion, cilantro and herbs in a bowl and mix well.
- Shape into 16 oval kofte balls and cook on a pre-heated grill, turning occasionally, for 12-15 minutes or until cooked through. (a non-stick skillet will also do the job inside)
- While kofte are cooking, combine cucumber, yogurt and cilantro in a serving bowl and stir until cucumber is coated with yogurt
- Cover each warmed pita round with 1 1/2 cups spinach
- Place 4 cooked Kofte on top of spinach
- Drizzle with spoonfuls of Spicy Tomato Sauce
- Dollop with spoonfuls of Cucumber Raita
- Garnish with fresh, flat-leaf parsley
To make Spicy Tomato Sauce:
To make Kofte:
To make Cucumber Raita:
To serve:
Notes
Ground lamb is a delicious alternative to beef. You could also use ground bison or turkey for an extra lean option.
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