Kofta Bozbash
A large lamb meatball filled with dark sweet cherries and red tart cherries cooked in a saffron bone broth with potatoes, onions, chickpeas, and dry herb blend of mint and basil.
Total Time: 
Servings: 10Ingredients
KOFTA BOZBASH INGREDIENTS:
5 quarts chicken bone broth
1¼ tsp saffron, threads
10 each red potato, peeled, left whole
10 each Lamb Kofta, sub-recipe
40 each pearl onions
2½ cups chickpeas, canned, drained rinsed
2½ tsp mint, dried
2½ tsp basil, dried
2½ tsp savory, dried
LAMB KOFTA INGREDIENTS:
1 cup whole milk
½ cup Italian-seasoned breadcrumbs
2 lbs lamb, ground
1⅓ Tbsp salt, kosher
2 tsp mint, chopped
2 tsp basil, chopped
2 cups Frozen DOLE® Dark Sweet Cherries, chopped
1 cup Frozen DOLE Red Tart Cherries, chopped
Directions
LAMB KOFTA DIRECTIONS:
- Add breadcrumbs to whole milk and let absorb for 10 minutes.
- In large bowl, combine soaked breadcrumbs, ground lamb, salt, mint and basil, mix until well combined.
- Divide meat mixture into 3½ oz portions; roll into balls and set aside.
- In separate bowl, combine chopped cherries.
- Stuff 1 Tbsp fruit filling inside the center of each meatball; pinch meat to cover completely.
- Hold meatballs covered and refrigerated until ready to cook.
KOFTA BOZBASH DIRECTIONS:
- In a deep medium sized pot, bring bone broth to a boil; add saffron threads. Reduce heat and simmer.
- Add red potatoes, cover pot and cook for 10-15 minutes, or until potatoes are soft.
- Add lamb kofta meatballs to broth, cook for 10 minutes, or until internal temperature of meat reaches 160° F.
- In a separate pot, blanch pearl onions in boiling water for 3-4 minutes to cook; peel onions and set aside.
TO SERVE:
- Place 1 whole lamb kofta in bowl with 1 whole potato, 4 pearl onions, ¼ cup chickpeas, top with 2 cups bone broth and finish with pinch of saffron, ¼ teaspoon dry mint, dry basil, and dry savory.
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