MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooker Kofte In Tomato-Lime Broth
 Categories: Citrus. veg, Herbs, Dairy, Meatballs
      Yield: 4 Servings

      1    Lime
      4 cl Garlic; smashed, peeled
      1 c  Dill, mint, parsley or a
           - combination; chopped,
           - more for serving
    1/2 c  Full-fat Greek yogurt
  1 1/2 ts Ground turmeric or another
           - warm spice, like baharat,
           - paprika, cumin, coriander,
           - allspice or a mix
           Salt & black pepper
      2 lb Ground lamb, beef, turkey or
           - combination
      3 pt Cherry or Sungold tomatoes
           Granulated sugar

  Use a vegetable peeler to peel the rind off the lime in wide
  strips. Add the rind to a 6 to 8 qt slow cooker, along with the
  garlic and 1/4 cup water. (Reserve the lime.)

  In a large bowl, stir together the herbs, yogurt, turmeric, 2 ts
  salt, and 1 ts black pepper. Add the meat and use your hands to
  combine. Form the meat into 8 balls (roughly 4-1/2 oz each) and add
  to the slow cooker in a single layer. If they don't fit in one
  layer, add a few tomatoes to buffer the meatballs from one another,
  then add another layer of meatballs. Add the cherry tomatoes,
  season with salt and pepper, then cover and cook on low until the
  meatballs are cooked through, 3 to 4 hours.

  Transfer the meatballs to plates, then remove and discard the
  garlic and lime peel. Burst most of the tomatoes by smashing them
  on the side of the slow cooker with a spoon. Squeeze the reserved
  lime into the slow cooker, then season to taste with salt, pepper,
  and sugar. (The sugar helps compensate for too-tart tomatoes.)
  Spoon the tomatoes and broth on top of the meatballs, along with
  more fresh herbs.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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