What cut of ground beef is ideal to mix with ground lamb for kofta?
I'm attempting to replicate kofta that I had at a Mediterranean place last week. They were a mix of beef and lamb, yet neither flavor was more pronounced than the other, in fact it had a sort of flavor all its own. It wasn't at all fatty, yet it had an amazing seared crust on it.
I've tried, in vein, to replicate this recipe (which apparently they keep as a closely guarded secret). I've got the spices right, at least I think, the usual cinnamon, cumin, clove, etc that you'd find in kofta. To be clear, I can make kofta, getting the lamb and beef proportioned seems to be where I'm failing.
Where I think I'm going wrong is the fat content of the beef. I've tried chuck and round, and the results were kofta that tasted completely like lamb (round) and completely like beef (chuck). I'm using a 50/50 mix.
When mixing ground with lamb, what cut should I be using that has the best shot of balancing? Should I be going heavier on the beef or lamb in the ratio? I can keep going with trial and error, but after a lot of error, I thought it wise to look for a little help :)
Best Answer
Try half and half sirloin and chuck for your beef. If you're grinding your own or can otherwise get quite specific, use sirloin tips. Ground, they're just as good as the much more expensive top sirloin. Sirloin will be low in fat, but will still have great flavor. I have used a combination of 1/2 lamb, 1/4 beef chuck and 1/4 beef sirloin tips to great success in Gyros meat (the meatloaf type).
Avoid round. There's a reason that round is often sold as generic stew-meat. It's a cheesy way for stores to sell what is often not very good meat. It's good for a few specific purposes, this isn't one of them.
EDIT: I just learned something I didn't know. Since I don't know what terminology is used in the Philippines, I bring you this handy diagram from Wiki.
I use the American terminology for sirloin, top sirloin, sirloin tip, round and chuck.
From Wiki:
The sirloin steak is a steak cut from the back of the animal.
In U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak." The bottom sirloin in turn connects to the sirloin tip roast.
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Can you sub ground lamb for ground beef?
It's the perfect easy-to-use substitute when you're feeling bored of ground beef or turkey, and can be used in tons of ways\u2014in Mediterranean dishes like gyros and kabobs or quick, easy dinners like a lamb and eggplant skillet. And good news: it's a similarly affordable meat! Hamburgers are so boring.What meat is kofta made of?
Kofta kebabs, on the other hand, are made with ground meat. They're typically made with beef, lamb or a combination of the two. The meat is mixed with fresh herbs, onion, garlic, and warm spices like coriander and cumin. Then the minced meat kebabs are grilled to perfection.Is ground lamb the same as ground beef?
One ounce of lamb, grass-fed, has the same number of calories as grass-fed beef but actually has more health-promoting omega 3 fatty acids. People also get worried about lamb's fat content, but lamb actually has less marbling of fat within the meat compared to beef.What is lamb kofta made of?
Lamb kofta is a Middle Eastern dish made up of ground lamb, onion, garlic, a variety of spices, formed into a log, balls or patties and grilled. The dish is often found both skewered, kabob style, and not skewered, depending on cooking style and preference.How To Make Lebanese Kofta Kebabs
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