Lamb and Lupin Kofte with a Vasse Felix Filius Cabernet #WorldWineTravel

Delicious lamb meatballs known as kafta in Lebanon and kofte in other countries mixed with lupin flakes made from a legume grown in Australia were a huge hit in our house, especially when paired with a Cabernet from Western Australia.  Surprising to me because my husband and youngest profess to not liking lamb but loved these kofte.

These kafta are made with ground lamb and lupini flakes.  I had never heard of lupini flakes before but I guess they are quite popular in Australian cooking.  I found them on Amazon and ordered up a bag.  These kafta are sooooo good!! I can't wait to try the flakes in other applications.

The World Wine Travel group is heading to Australia this year.  Cam of Culinary Adventures with Camilla is starting the year off with a trip to Western Australia.  I am excited to visit the foods and wines of OZ and anxious to see what the others are sharing.  Let's take a look:

• Cape Mentelle Two Vineyards Margaret River Shiraz and aTaste of Cast Iron Steak by Our Good Life
• Cool climate Happs Semillon from Margaret River by Avvinare
• Getting to Know Margaret River through Vasse Felix by Food Wine Click!
• Hooroo! Aussie Burgers with the Lot + Hope Estate 2015 The Ripper Shiraz by Culinary Adventures with Camilla
• Lamb and Lupin Kofte with a Vasse Felix Filius Cabernet by A Day in the Life on the Farm
• Make Your Own Pizza Night & Robert Oatley Vineyards Cabernet Sauvignon by Somm's Table
• Margaret River Shiraz Kicks Off Virtual Trip Down Under by My Full Wine Glass
• Margaret River’s Vinaceous Voodoo Moon Malbec Makes You Howl for Blue Cheese Burgers on the Barbie by Wine Predator...Gwendolyn Alley
• Walsh & Sons - Next-Generation Wines from Margaret River by Crushed Grape Chronicles

We are going to be getting together on twitter chat today to talk about the wines we tried and the pairings we made.  You are welcome to join us, just follow #worldwinetravel at 11 AM ET to find us.

I was excited when Australia was chosen for this year's destination.  I feel an affinity to Australia because, being from Michigan, I also live down under.  The folks who live in our Upper Peninsula call us Trolls because we live below the bridge that connects our State.

I ordered up a bottle of Vasse Felix Cabernet from wine.com for this exploration of Western Australia.  Vasse Felix was established in 1967 and is Margaret River's founding estate.  This information from Wine.com convinced me that this was the wine to buy to showcase this part of the country.

"Established in 1967 by regional pioneer Dr Tom Cullity, Vasse Felix is Margaret River's founding wine estate. Pristine isolation, ancient lands and twin oceans make Margaret River a wine paradise and one of the world’s greatest environments to grow ultra-premium Cabernet Sauvignon and Chardonnay. These varieties, alongside Shiraz and Semillon Sauvignon Blanc blends are the primary focus at Vasse Felix. All wines are grown in Vasse Felix’s four Margaret River vineyards then vinified and bottled within the modern winery, situated at the Home Vineyard overlooking the Wilyabrup Brook. The Vasse Felix Cellar Door - also located at the Home Vineyard - is renowned. Featuring a tasting room, wine lounge, art gallery, wine museum and one of Australia's most acclaimed restaurants, visitors are welcomed from all around the world, eager for the ultimate Vasse Felix experience.

 There are many things that make Vasse Felix the special place it is: the incredible environment and climate of Margaret River, their secure family ownership, their treasured heritage, and their priceless vineyards. But above all, it's the dedication of the entire team to continue Dr Cullity's original aim for Vasse Felix: "to make the best possible wine"."

Once I had decided on the wine, it was time to start researching the foods of Western Australia.  When I spied this recipe from the Farmer Jack grocery chain, I knew it would pair nicely with a Cabernet.  Again it gave me connection to Australia as Farmer Jack used to be a popular grocery chain here in Michigan at one time.  

The only problem was that I had never heard of Lupin.  I researched that and learned that they are dried legumes that are grown in Australia and are high in protein and fiber.  In Australia they are touted as a superfood that is gluten free and keto friendly.

I thought about using a different filler but lupin is what makes this recipe Australian instead of Lebanese which is the recipe I normally use for Kafta.  So I continued my research with a visit to Amazon where I was able to order these flakes and receive same day delivery.  I also found a website filled with recipes for using this product.

This wine is everything that I love in a Cabernet Sauvignon.  It pours a lovely deep garnet  It is smooth and medium bodied with hints of leather and lots of fruit.  It paired marvelously with the Lamb Kofte which was my favorite meal that I made this month.  

Entrees, Lamb, Meatballs,

Entrees

Australian

Yield: 4 servings

Author: A Day in the Life on the Farm

Lamb and Lupin Kofte

Meatballs of lamb mixed with lupin flakes (made from a legume grown in Australia) were a huge hit in our house.

Prep time: 10 MinCook time: 7 MinInactive time: 1 H & 15 MTotal time: 1 H & 32 M

Ingredients

• 1 lb. ground lamb
• 1/4 c. lupin flakes
• 1/4 c. vegetable stock
• 2 T. pomegranate molasses
• 1/4 of a red onion, finely chopped
• 1 garlic clove, minced
• pinch of crushed red pepper flakes
• 1 T. ground cumin
• 1/2 T. sweet paprika
• handful of cilantro, chopped
• handful of mint, chopped
• salt and pepper, to taste

Instructions

1. Mix together the lupin flakes, molasses ad stock in a small bowl and hydrate for at least 15 minutes.
2. Mix together the lamb, onion, garlic, crushed red pepper, cumin, paprika, mint, coriander, salt, pepper and reconstituted lupin flakes in a large bowl until well combined. Refrigerate for at least an hour to allow flavors to develop.
3. Shape meat mixture into 8 oblong meatballs. Heat a grill pan over med high heat and cook the kofte for about 7 minutes, turning to sear all sides, until an internal temperature of 145* is met.

Notes

Adapted from a recipe by Farmer Jack

Nutrition Facts

Calories

434.17

Fat (grams)

23.25 g

Sat. Fat (grams)

9.32 g

Carbs (grams)

24.84 g

Fiber (grams)

1.30 g

Net carbs

23.54

Sugar (grams)

16.59 g

Protein (grams)

30.59 g

Sodium (milligrams)

226.06 mg

Cholesterol (grams)

110.00 g

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