Lamb Kibbeh with Quinoa and Cauliflower Recipe
This is Jennifer Garcia’s gluten-free interpretation of kibbeh (not authentic).
Please read the entire recipe, preparation and cooking instructions prior to shopping or cooking.
Recipe should feed 2 people.
Health/Allergen Information: Low sodium, low fat, gluten and dairy free, no nuts but it does have eggs.
*Disclaimer: Please note Jennifer Garcia is neither a chef, nutritionist or medical professional so the health/allergen information is based on her own assessment so you must take your own precautions when cooking to assure good health. Jennifer relieves herself of all responsibility should you choose to alter this recipe in any way or not prepare or cook it properly. All responsibility for well-being is on the person who prepares and cooks your meal.
Ingredients (Measurements are not exact, only a guideline)
3lbs ground lamb
1 cup finely chopped green bell peppers
1 cup finely chopped yellow onions
6 cloves of garlic – finely chopped
1 teaspoon cumin
1 teaspoon nutmeg
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon mint
1 teaspoon parsley
2-3 tablespoons extra virgin olive oil
Pam spray – olive oil flavored
2 cups low sodium chicken stock
2 cups of 4C Brand Gluten Free Plain Bread Crumbs
8oz red quinoa (red has a nuttier flavor which fits the Middle Eastern theme)
cauliflower (select enough florets you think will serve you)
Preparation of Ingredients
- break & scramble 1-2 eggs in a small bowl
- spread the bread crumbs mixed with herbs & spices (only use half of the measurements listed above of the herbs & spices b/c the other half will be for later – use all the bread crumbs measurement) onto a large flat baking type pan/container or cut up a large piece of wax paper & place it on your counter top
- spray the olive oil flavored Pam onto a large frying pan
- mix finely chopped green bell peppers, onions & garlic into a medium-sized bowl (only use a third to a half of the measurements listed above b/c the other half will be for later)
- pour chicken stock and quinoa into a small/medium sized pot
- cut up some florets of cauliflower (you decide how much you like) and place into a bowl
Preparation of Lamb Kibbeh & Quinoa
- Take a small handful of ground lamb and either roll it in your hands or use utensils to roll it into a sausage/hot dog/cigar type shape and place it into the egg bowl. With tongs turn the ground lamb in the bowl so that each side is coated with egg. Then take egg-coated ground lamb and place it into the bread crumbs/herbs/spices mixture and use tongs to spin it around to be sure each side is coated with the bread crumbs. Then place it into the green bell peppers/onions/garlic bowl and do the same. Then place it into the frying pan. Repeat this until all the lamb is in the pan.
- Take a third to a half of the green bell peppers/onions/garlic and place it into the pot with the quinoa and chicken stock
- Place frying pan with lamb on stove on medium heat – use tongs to keep turning the lamb kibbeh around to be sure all sides are heated equally – add olive oil as you go along to ensure that it cooks properly
- place pot with quinoa on stove – put on high to boil liquid then alter it to medium-high heat – it should take about 10-15min for all the water to be absorbed & evaporated. Monitor it so it doesn’t burn but don’t stir.
- when lamb is about half-way cooked (dark pink has turned to medium/light pink), add the remainder of the green bell peppers/onions/garlic and cauliflower into the frying pan and then toss the herbs & spices on the cauliflower – add olive oil as you go along to ensure that it cooks properly and toss the cauliflower around in frying pan to ensure it gets properly cooked. Lamb should be pink/gray when it’s done (you may want to google at what temperature if you’re not sure to see it and use a thermometer)
- then serve it all together