Ingredients
For the lamb:
- 1 lb lamb ground
- ¼ cup panko breadcrumbs
- 1 teaspoon black peppercorns whole
- 1 tablespoon coriander seeds whole
- ⅛ teaspoon cumin seeds whole
- ½ teaspoon dried oregano preferably Mexican
- 1 dried bay leaf
- 4 whole cloves
- 8 small garlic cloves or 4 large, unpeeled
- 1 serrano chile
- 1 poblano chile
- ¼ cup sherry vinegar
- 1 cup parsley leaves roughly chopped
- 1 tablespoon kosher salt
- 1 tablespoon mint finely chopped (for garnish)
For the cashew crema:
- 1 cup raw cashews
- 1 garlic clove coarsely chopped
- 1 tablespoon extra virgin olive oil
- ½ cup water
- ½ teaspoon kosher salt
- ¼ teaspoon tajin
- Squeeze of lime to taste
Method
- Place the ground lamb in a large bowl.
- Heat a cast iron skillet over medium heat for 5 minutes. Toast peppercorns, coriander, cumin, oregano, bay leaf, and cloves until fragrant, about 15 seconds. Transfer to a grinder or mortar and grind finely. Add to lamb.
- Return skillet to high heat for 5 minutes. Char the garlic cloves, serrano, and poblano until softened and blackened in spots (about 6–12 minutes).
- Peel garlic, de-stem and de-seed chiles, and remove charred skin from poblano.
- In a blender, purée roasted garlic, chiles, vinegar, parsley, and salt until smooth. Add to lamb mixture with panko breadcrumbs.
- Mix everything with (gloved) hands until fully combined.
- Preheat oven to 350°F. Roll a 1.5-inch tester ball and sear in a skillet with oil. Taste and adjust seasoning as needed.
- Once happy with seasoning, roll the rest of the kofta and place on an oiled, foiled baking sheet.
- Bake for 30–40 minutes until cooked through.
- Optional: Flash fry the meatballs in 350–375°F oil for 30–60 seconds for extra crisp.
- For the crema, soak cashews in hot water for 20 minutes. Drain and blend with garlic, olive oil, water, salt, tajin, and lime juice until smooth.
- To plate: spoon crema onto a plate, add 3–4 kofta, garnish with mint and tajin.