Lamb Kofta

Lamb Kofta

SWANKINGREDIENTS

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Serves 2

For the Kofta

  • Lamb Mince 500g
  • Ground Coriander 1 Teaspoon
  • Ground Turmeric 1 Teaspoon
  • Garam Masala 1 Teaspoon
  • Ground Cumin 1 Teaspoon
  • Sea Salt 1 Teaspoon
  • Ground Black Pepper 1 Teaspoon
  • Dried Thyme 1 Teaspoon
  • Garlic Powder 1 Teaspoon
  • Onion Powder 1 Teaspoon
  • Olive Oil 3 Tablespoons
  • Juice of 1 lemon
  • Fresh Garlic 1 Clove

For the Tomato & Onion Salad

  • Red Onion 1
  • Baby Tomatoes 150g
  • White Wine Vinegar 75ml
  • Sea Salt 1 Tablespoon
  • Dried Mint 2 Teaspoons

To Serve

  • Tzatsiki
  • Chilli Sauce
 

METHOD

1. Add all the ingredients for the lamb into a bowl and mix well.

2. Shape the Koftas into thick sausage like rolls as per the pic below.

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3. You can cook these on a BBQ, pan fry or oven roast. I started the cooking on a Gas grill and it was my intention to fully cook on the BBQ but the gas gods gave up on me half way through. Luckily my oven was already on so I transferred to a cast iron skillet and continued to cook for around 10-15 minutes at 200c. 

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4. If you choose to cook fully on the grill (recommended) cook on high heat for around 5 minutes. Be wary of the fat content of the lamb which will cause considerable flare ups. After 5 minutes place on the top rack of the grill or to a non-direct heat area of the grill and continue to cook for a further 10 minutes until the juices run clear. If you choose to cook in the oven set the timer for 15-20 minutes at 200c.

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5. Remove the Koftas from the heat and set aside while you prepare the salad. Finely chop the red onion, quarter the baby tomatoes and add to a bowl along with the vinegar, salt and dried mint. The vinegar will slightly pickle the onions removing their rawness while adding a welcome acidity to the final dish.

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6. Serve on lightly toasted flatbreads with tzatsiki, salad leaves and a punchy chilli sauce.

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Hope you enjoy,

Paul.