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+ servings

GutRx Moroccan Lamb Keftas

by: Indigo Mathewson
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Ingredients
  

  • 2 Lime - juiced
  • 1 tablespoon Champagne Vinegar
  • 0.25 Fresh Cilantro - minced
  • 3 tablespoon Green Onion - green part only, sliced
  • 2 teaspoon Dried Mint - leaves
  • 1 teaspoon Maple Syrup
  • 1.3 pound Ground Lamb
  • 0.25 teaspoon Cinnamon
  • 0.5 teaspoon Ground Turmeric
  • 0.25 teaspoon Ground Coriander
  • 0.25 teaspoon Ground Cardamom (Cardamon)
  • 0.5 teaspoon Salt
  • 1 tablespoon Coconut Oil
  • 1 Egg
  • 0.5 cup Mint Sauce - (see recipe)
  • 1 bunch Fresh Cilantro

Instructions
 

  • To make the mint sauce, blend juice of two limes, vinegar, ¼ cup cilantro, 3 T green onions, mint, maple syrup and pinch of salt together in a food processor or blender. Set aside.
  • Soak wooden skewers for at least 10 minutes. Mix together ground lamb with remaining spices and herbs, and shape into 6 meatballs. Let sit for 20 minutes to an hour in the fridge, and when it’s time to grill them, preheat the oven to 350 F.
  • Heat a stove top grill to medium high with coconut oil, and shape each meatball into a sausage shape onto each skewer using your hands. Season with more salt if desired, and grill evenly on each side for 5 minutes. Place in the oven on a foil lined sheet pan and bake for an additional 10-15 minutes.
  • Serve with mint sauce and freshly chopped cilantro as a garnish.