A Spring Meal: Lamb Kofta
Recipes by Julieann Hartley, Nutritional Therapy Practitioner, Nutritionist from Wild at Heart Nutrition
Photographs by Jenn Bakos
All the science agrees that eating a nutrient dense diet is a key to healthy living. Eating a variety of locally sourced, non-processed foods is one of the most effective ways of making this happen. This menu features grass-fed lamb from Meadowview Farm in Gilmanton, NH, collard greens from Lewis Farm in Concord, NH, grass-fed and cultured butter from Brookford Farm in Canterbury, NH, honey from Hillside Apiaries in Merrimack, NH and organic mint from Western Massachusetts. By keeping our sources local, we can speak directly with farmers to make sure the meat we prepare is as nutrient dense as possible. It is important to buy 100% grass-fed meats as often as possible, because they have the highest amount of nutrients and least amount of toxins. Lamb is a great source of vitamin A, a variety of B vitamins, iron, phosphorus, zinc, manganese, copper and selenium. The added lemon and lime throughout the menu help the body digest the protein and fats, supporting healthy stomach acid production along with bile production. Ginger and mint are also incredible spices for supporting a healthy digestive system by increasing stomach acid (vitally important for properly digesting protein and many minerals) and calming intestinal pain, cramping and discomfort. This spring menu will provide you and your family with a nutrient dense, easily digested and satisfying meal that will attract even the pickiest of eaters!
By eating local, you are supporting a New England family live simply and sustainably. By eating nutrient dense real foods, you are supporting a healthy body and mind. Check out your local farmer’s market and find new foods, new recipes and new friends!
For more information on how to support digestion, detoxification and a thriving body using local foods, herbs and spices, visit www.wildatheartnutrition.com.
1 lb ground lamb
½ cup onion, minced
3 garlic cloves, minced
3 quarter-sized slices ginger (or ½ tablespoon of ground ginger)
4 sprigs of mint
2 sprigs of cilantro (or ½ teaspoon dried)
Zest of one lemon
Juice of one lemon
½ tsp celtic sea salt, or pink himalayan sea salt
½ tsp fresh ground pepper (more or less to fit your taste)
¼ tsp garam masala
½ tsp baking soda
2 tbsp honey + 2 tbsp extra for glaze
Let lamb come to room temperature. If cooking on grill, soak skewers in water so they don’t burn. Preheat broiler. Meanwhile, chop onion, garlic, ginger, lemon zest, cilantro, mint. Toss in a large bowl, adding the salt. Next, add the lamb, honey, baking soda, garam masala and pepper. Knead the mixture with your hands for 2-5 minutes until the meat lightens in color and becomes sticky. Create 8 equal mounds and put on skewers. Roll the kebab between your hands to seal the meat.
To make glaze, mix lemon juice and remaining honey in a bowl. Put skewers on a baking tray and put in the oven, turning and applying the glaze every 3 to 4 minutes until done. Alternatively — put on the grill, turning until done.