The Best Lamb Koftas

Name: The Best Lamb Koftas
Yield: 4 Servings
Ingredients: Best Quality Minced Lamb: 500g; Wholemeal Breadcrumbs: 25g; Eggs: 1, beaten; Fresh Ginger: 1 tsp, grated; Mint: 1 tbsp, chopped; Fennel Seeds: 1 tsp, dried; Ground Cumin: 1 tsp; Garlic Cloves: 2 cloves, chopped; Salt & Black Pepper: Pinch of; Red Chilli: 1, deseeded & finely chopped; Olive Oil: 2 tbsp

Features:

Home made lamb koftas are great for a BBQ or they can also be cooked under a conventional grill or in the oven. They are so much nicer and healthier than shop bought ones that you will never eat processed ones again once you have tasted these. They are almost carb free and contain no additives, so they make a healthy meal. The herbs and spices can be varied according to your taste. They can be served with a salad or hot vegetables.

1hr
Serves 4
Easy

Ingredients

500g Best Quality Minced Lamb
25g Wholemeal Breadcrumbs
1, beaten Eggs
Herb & Spice Mixture
1 tsp, grated Fresh Ginger
1 tbsp, chopped Mint
1 tsp, dried Fennel Seeds
1 tsp Ground Cumin
2 cloves, chopped Garlic Cloves
Pinch of Salt & Black Pepper
1, deseeded & finely chopped Red Chilli
2 tbsp Olive Oil

Directions

12-16 wooden or metal skewers (wooden skewers have to be soaked in water for at least a couple of hours, to prevent them catching fire on the BBQ. A short soak isn’t enough).
You can also cook the koftas under the grill or in a hot oven at 190°C.

Artisan Note: Dry breadcrumbs work best for this recipe – just leave them uncovered for a couple of hours.

You could use this recipe to make burgers too. You could try leaving out the breadcrumbs and egg – just add the spices to the meat. If the meat with the spices stick together enough to form into burgers – great – if not add the beaten egg and wholemeal breadcrubms.

Steps

1 Done	Directions Grind all the herbs and spices in a food processor. Add the breadcrumbs and whizz for a few seconds.
2 Done	Add the above mixture and the egg to the lamb and mix well. Mould the mixture into long sausage shapes with your hands.
3 Done	Cover and place in the fridge for at least half an hour before cooking. You can place them on the skewers (pre-soaked if wooden, see note) or you can leave skewering them until you are ready to cook. The koftas should be cooked on the day they are made. Any leftovers are nice cold the next day with a salad. Just make sure they are placed in the fridge as soon as they are cold after cooking.
4 Done	Directions to cook on BBQ The coals should be white before you start to cook. Wipe the rack with kitchen paper soaked in olive oil and place the koftas on the rack.
5 Done	Move the koftas as they brown. Once they are brown, turn over once again for a few minutes to ensure the koftas are fully cooked.
6 Done	The cooking time will depend on the size and thickness of the koftas. If you are in any doubt, cut one koftas in half and check that the center is cooked before removing them from the BBQ.
7 Done	Directions to cook on grill or in the oven Turn the grill to medium heat. Brush each kofta with a little olive oil to prevent them from sticking to the grill rack.
8 Done	Grill under a medium heat for 6 to 7 minutes turning frequently until they are fully cooked. The cooking time will depend on the size and thickness of each kofta. If you are in any doubt, cut one in half and check that the center is cooked before removing them from the grill.
9 Done	To oven cook place the koftas in a baking dish or try and bake at 190°C. Serve with plenty of salad.