Lamb Lollypops
Lamb Lollypops by Chef Avi of Avi's Kosher Kitchen
This is a very cool take on a traditional Lamb Kofta. This recipe infuses cinnamon into the lamb from within. My kids love this dish, I don’t know if it’s because it tastes great or because they get to tell their friends they had lollypops for dinner.
- 1 lbs. KOL Foods Ground Lamb
- 10-12 Cinnamon Sticks
- 6 Fresh Basil Leaves - Chopped
- 1 Onion - Diced
- ½ tsp. ground cumin
- ½ tsp granulated garlic
- 4-5 fresh mint leaves – chopped
- 1 large tomatoes - diced
- ¼ - ½ tsp. kosher salt
- 2 - ¼ tsps. of cardamom
- 2 - ¼ tsps. of cinnamon
- ¼ cup good red wine
- ¼ cup good white wine
- 1/8 – ¼ cup Extra Virgin Olive Oil
Heat oil in a large skillet. Add the onions. While the onions are starting to sweat, mix the lamb lollypops.
In a large mixing bowl add the lamb, cumin, sugar, garlic, half of the basil, half of the kosher salt, and ¼ tsp. each of the cinnamon and the cardamom. Gently mix it together and then form small meatballs around the size of a quarter to half dollar.
Then take one cinnamon stick per lamb ball and insert it though the middle. Don’t go all the way through just about three quarters of the way. Make sure the lamb is adhering to the cinnamon stick. Add them to the pan with the oil and onions. Brown all sides of the meatballs. (about 5 minutes.)
Lower heat. Add the tomatoes, the remaining salt, half of the remaining basil, the mint leaves, and both the red and white wine. Let simmer about 10-15 minutes. Breath deeply because the aroma will make you smile broadly.
After 10 – 15 minutes, add the other ¼ tsp of cinnamon and cardamom. Add the remaining basil and serve. I like to serve a fresh seasonal green salad along with some herbed basmati rice with it. This is a great appetizer or a great addition to a tapas menu.
L’Chaim . . . Avi