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Lamb and Fig Kofte with Pumpkin Puree and Peach Sauce

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Lamb and Fig Kofta with Pumpkin Puree and Peach Sauce

A couple of weeks ago, someone reached out for help with a recipe, and as the wife of an Armenian, I decided to take a stab at recreating it.

This one’s for you, u/thing155!

First Link: Here’s my version of the dish.
My Attempt

Second Link: This is the original recipe I was inspired by.
Original Recipe

Third Link: Check out u/thing155’s post for more context.
U/thing155’s Post

I was initially skeptical about whether the combination of peaches and figs would be too sweet, but the pumpkin puree balanced everything beautifully. The result was surprisingly delicious!

I looked through a variety of recipes and decided on the following:

LAMB KOFTA:

Blend Together:
– 6 ounces pine nuts
– 4 minced garlic cloves
– 3/4 tsp cumin
– 1/2 tsp coriander
– 1/4 tsp clove
– 1/2 tsp nutmeg
– 1/2 tsp cinnamon

Then Mix In:
– 1 cup dried figs, finely diced (fresh figs are out of season)
– 1/2 to 1 cup grated onion, liquid squeezed out
– 1/2 cup parsley
– 2 lbs ground lamb
– 1/3 cup mint
– 1 packet unflavored gelatin

Form the mixture into kebabs and let them chill in the fridge (I recommend overnight). I intended to grill them, but it was too cold outside, so I broiled them at 500°F, flipping until golden and delicious.

PUMPKIN PUREE:

Sauté:
– 1 diced onion in olive oil

Once soft, add:
– 3 cloves minced garlic
– 2 cups canned pumpkin
– 2.5 cups diced potatoes
– 3/4 cup diced celeriac
– 2 cups vegetable broth
– 1 tsp each of salt, pepper, and garlic powder

Cook until everything is soft, then blend.

PEACH BASIL SAUCE:

Bloom a pinch of saffron in 1 cup of water.

Sauté:
– 1 Vidalia onion in olive oil

Once soft, add:
– 2 cloves minced garlic
– 1 tbsp sugar
– 4 small peeled peaches, diced
– 1 tbsp tomato paste
– 1 tbsp white vinegar
– 1 tbsp grated ginger
– 1/2 tsp coriander
– 2 tsp lime juice
– 1 cup basil

Finally, add the saffron water.

Cook down the mixture and then blend. Apologies for any spelling mistakes; I’m feeling a bit lazy today! Enjoy!

Comments

One response to “Lamb and Fig Kofte with Pumpkin Puree and Peach Sauce”

  1. BRAdmin Avatar
    BRAdmin

    This dish sounds absolutely delicious! I love how you’re blending such unique flavors with the lamb kofte. The mix of spices and the addition of figs must create a beautiful depth of flavor that pairs well with the sweetness of the peaches. Your pumpkin puree sounds like a fantastic accompaniment, adding creaminess and earthiness to the dish.

    I appreciate the detailed instructions—you’ve made it easy for anyone to replicate! The idea of broiling instead of grilling is a great workaround for the cold weather. I can imagine that these kofte would be so flavorful and aromatic after marinating overnight.

    The peach basil sauce sounds refreshing and adds a lovely twist with the saffron and ginger. It’s always inspiring to see how different cultures can influence cooking, especially when it comes to ingredients and flavor profiles.

    Thanks for sharing your attempt and the recipes! I’m definitely going to give this a try. Do you think it would work with other meats, like beef or chicken?

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