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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Kofte In Tomato-Lime Broth   
    Categories: Citrus. veg, Herbs, Dairy, Meatballs   
         Yield: 5 servings   
       
         1    Lime   
         4 cl Garlic; smashed, peeled   
         1 c  Chopped dill, mint, parsley   
              - or a combination; more for   
              - serving   
       1/2 c  Full-fat Greek yogurt   
     1 1/2 ts Ground turmeric or another   
              - warm spice, like baharat,   
              - paprika, cumin, coriander,   
              - allspice or a mix   
              Salt & black pepper   
         2 lb Ground lamb, beef, turkey or   
              - combination   
         3 pt Cherry or Sungold tomatoes   
              Granulated sugar   
       
     Use a vegetable peeler to peel the rind off the lime in   
     wide strips. Add the rind to a 6- to 8-quart slow   
     cooker, along with the garlic and ¼ cup water. (Reserve   
     the lime.)   
        
     In a large bowl, stir together the herbs, yogurt,   
     turmeric, 2 teaspoons salt and 1 teaspoon black pepper.   
     Add the meat and use your hands to combine. Form the   
     meat into 8 balls (roughly 4 1/2 ounces each) and add to   
     the slow cooker in a single layer. If they don’t fit in   
     one layer, add a few tomatoes to buffer the meatballs   
     from one another, then add another layer of meatballs.   
     Add the cherry tomatoes, season with salt and pepper,   
     then cover and cook on low until the meatballs are   
     cooked through, 3 to 4 hours.   
        
     Transfer the meatballs to plates, then remove and   
     discard the garlic and lime peel. Burst most of the   
     tomatoes by smashing them on the side of the slow cooker   
     with a spoon. Squeeze the reserved lime into the slow   
     cooker, then season to taste with salt, pepper and   
     sugar. (The sugar helps compensate for too-tart   
     tomatoes.) Spoon the tomatoes and broth on top of the   
     meatballs, along with more fresh herbs.   
        
     By: Ali Slagle   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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