LAMB KOFTA RECIPE

This recipe was inspired by a friend, Ayesha, who made delicious Lamb Kofta's for me.  The 'foodie' in me couldn't resist asking for the recipe, as it was delicious.  After a taste of her Kofta's I quickly thought of ways to add my little 'Ndudu' twist to the recipe.  She told me about her secret spice of 'carom seeds' added the slight tangy taste to the Kofta and the baking powder made it fluffy. I omitted the baking powder, gram flour and ginger, instead I added pomegranate seeds and parsley to the mix. 

 Serves 6

Ingredients;

1kg of minced lamb

150g of chopped mint

1 teaspoon of ginger (optional)

2 Large finely chopped shallots

2 finely diced green chillies

2 large eggs

3 large grated potatoes

1 tablespoon of gram flour (optional)

1 teaspoon of baking powder (optional)

1 tablespoon of pomegranate seeds (Easily sourced in most Indian shops)

1 tablespoon of slightly roasted carom seeds (Easily sourced in most Indian shops)

70g of chopped parsley

Salt and pepper to taste. 

Tomato salad

7 large diced tomatoes

70g of chopped parsley

70g of chopped mint

1 large finely diced shallots

2 tablespoons of olive oil

150g of yoghurt 

2 tablespoons of lemon juice

Salt and pepper to taste. 

Method; 

In a bowl add the minced lamb, grated potatoes, diced green chillies,  pomegranate seeds, carom seeds, chopped shallots, mint, parsley, the two cracked eggs, salt and pepper to taste (as shown above).

Using your clean, washed hands mix everything together till well combined. Leave it to rest in the fridge, for at least 30 minutes, to enable the flavours of the herbs and spices to infuse the meat. 

Using your cleaned, washed hands, scoop a handful of the spiced meat mixture into a ball, place it on a tray and press it down slightly to form a disk , as shown above. 

To fry; 

Place a frying pan on a medium heat and add the sunflower oil. Let the oil heat up gently for about 1 minute. 

Add the lamb and fry for 3 minutes on each side. 

To grill;

Pre heat your grill to 170*c

Place the lamb on an oiled baking tray and grill for 8 minutes.

To serve;

Mix your chopped tomatoes, shallots, mint, parsley, yoghurt, olive oil, lemon juice, salt and pepper to taste, together. 

Best with flat bread (Click here for, homemade flat bread recipe) and a crispy glass of Riesling. 

All photos and recipes are by the owner of this blog.