Rosemary Beef Kofte with Creamed Corn
Ingredients
Scale
- 2 teaspoons toasted cumin seeds
- 2 teaspoons toasted coriander seeds
- 2 teaspoons toasted fennel seeds
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1½ teaspoon cayenne pepper
- 2 tablespoons minced garlic
- 1½ pounds ground beef
- 8 thick rosemary sprigs, leaves stripped from half of each
- 2 tablespoons olive oil
- 1 tablespoon butter
- Kernels from 4 large ears corn
- ½ cup cream
- Zest and juice of 1 lime
- 1 teaspoon sumac, optional
Instructions
- Preheat oven to 425 degrees. Use a mortar and pestle or grinder to grind toasted spices to a fine powder. Transfer powder to a large bowl. Add paprika, 1 tablespoon salt, cayenne, garlic, beef to spice mix and stir to combine.
- Make kofte: Evenly divide seasoned beef into 8 parts. Mold beef around portions of rosemary sprigs stripped of leaves to form uniform cylinders.
- Heat 1 tablespoon olive oil in a large skillet over high heat. Once hot, lay 4 skewers into pan and cook until browned on all sides, about 4 minutes total. Transfer skewers to a paper-towel-lined plate. Wipe pan clean, add remaining oil and repeat with remaining skewers.
- Place browned kofte skewers on a baking sheet and transfer to oven. Roast until center of meat is just a touch pink, about 5 minutes.
- 5. Meanwhile, melt butter in a large skillet over medium-high heat. Stir in corn and a pinch of salt. Reduce heat to medium and stir in cream, if using, lime zest and sumac, if using. Sauté until cream thickens and kernels are tender, about 4 minutes. Off heat, season corn with lime juice and salt to taste.
- To serve, divide corn among 4 plates and top each serving with 2 kofte skewers.