A recipe from Kate’s kitchen
June 14th, 2008
A few weeks ago, Chef Kate Leeder and I helped throw a party at Home Repair Services, one of my favorite non-profits to support…One of the things that Kate made was just fabulous. Something to talk about for months! So here it is, her very own recipe – and of course it uses some delicious Art of the Table items. Enjoy!
Lamb Vindaloo Skewers
From the kitchens of Kate Leeder and Art of the Table
1 small onion, finely diced
4 ribs of celery, finely diced
3 cloves of garlic, sliced
1 lb. ground beef
1 lb. ground lamb
1 container Maya Kaimal Vindaloo Simmer Sauce (available at Art of the Table)
Salt and Pepper to taste
Sauté onions and celery in 2 T. olive oil until almost translucent. Add garlic to pan and cook until vegetables are tender. Place cooked veggies on a large shallow dish to cool completely. In large bowl, mix cooled vegetables, ground meats and ½ of Vindaloo sauce using your hands, and making sure not to over-mix.
Season lightly with salt and pepper and let sit for at least 4 hours in the fridge. Next, test a small amount by browning it in a pan. If more salt and pepper or Vindaloo are needed, thoroughly incorporate them into the mixture. This mixture can be made into meatballs, formed onto wooden skewers (or rosemary sprigs!) or even be an Indian style burger patty.
Cook the meat all the way through (but please do not overcook), the Vindaloo sauce will keep it moist. For the meatballs, I broiled them until brown and cooked just through. Once cool, you can freeze them for a later date. These would be great on the grill as a burger or kebab!
Possible Toppings or Dips
Cilantro Lime Pesto (from Art of the Table) mixed with Greek Yogurt
Summer Tomatoes and Cucumbers with Parsley and Olive Oil
Grilled Green Onions and Fresh Mint in Sour Cream
