Lamb kofta with meat floss
Binging with Babish · ♥ 40.1K likes · 3.6M views · 91 min video
Read about ground lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cloves garlic
- 2 whole shallots
Soak the wood skewers at least 30 minutes, then finely mince four cloves of garlic and two small shallots.
- 2 tbsp olive oil
Put them in a cold pan over medium-low heat with about two tablespoons of olive oil and once it bubbles cook gently two to three minutes to a very light golden brown.
Strain through a fine mesh sieve, keeping the garlic and shallot oil for another use, and cool completely.
- 1 lb ground lamb
- 2 tsp ground coriander
- 1½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 whole egg white
Combine one pound of ground lamb with the cooled shallot and garlic, ground coriander, ground cumin, cayenne and one large egg white.
- 1 tbsp fresh mint
- 3 tbsp fresh parsley
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
Massage the mixture into a paste so the meat cooks up firm and tight and sticks to the stick.
Shape into roughly three ounce long narrow meatballs, impale each on a stick and smear the tail onto the stick; make some larger lopsided ones as well.
- 1½ lb pork tenderloin
For the meat floss, cut one and a half pounds of pork tenderloin into one inch chunks, drop into boiling water and cook gently about five minutes.
- 4 slices fresh ginger
- 1 whole cinnamon stick
- 1 whole star anise pod
- 2 whole green onions
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
Add four slices of fresh ginger, one cinnamon stick, one star anise pod, the greens of two green onions and one tablespoon each of dark and light soy sauce.
Cover and maintain a bare simmer 45 to 60 minutes until the pork is tender and the thickest pieces register 205 degrees Fahrenheit.
Cool the pork completely, then smash about a dozen nuggets at a time with a rolling pin, rolling five or six times to stretch the fibres.
- 1 tbsp coconut oil
Toast the shredded pork in a wok with a tablespoon of coconut oil over medium-low heat.
- ¼ tsp Chinese five-spice powder
- 2 tsp dark soy sauce
Combine a quarter teaspoon of Chinese five-spice powder with one to two teaspoons of dark soy sauce, drizzle it over and dry the floss over medium-low heat for 10 to 15 minutes.
- 1½ lb eye-round beef
Beef version: give a pound and a half of eye-round the same boiling, skimming, simmering, rolling and shredding treatment, flavoured with cinnamon, thyme, cumin, bay leaf, rosemary and cloves plus soy sauce.
- vegetable oil
Heat all four grill burners to max for 10 to 15 minutes, turn them down, season the grates with vegetable oil, shut the lid, crank the burners back up and let the grill cure about 10 minutes.
Turn the burners down on one side, sear the kofta on the hot side two to three minutes per side, keeping the sticks over the cooler side so they do not burn.
Move to the cooler side and cook over indirect heat seven to 12 minutes to an internal temperature of 145 degrees Fahrenheit, then rest five to ten minutes.