Here’s one of our favourite from the latest book to make our recipe book shelf, Gut Gastronomy. We love these lamb koftas because they’re ridiculously simple. Plus make a big batch and they make for a perfect packed lunch.
SERVES 4
INGREDIENTS
500g (1lb 2oz) minced (ground) lean lamb
1 small onion, finely grated
1 fresh red chilli, deseeded and finely chopped
10g (½oz) fresh root ginger, peeled and grated
10g (½oz) mint leaves, chopped
10g (½oz) coriander (cilantro) leaves, chopped
½ tbsp ground cumin
½ tbsp ground coriander
2 garlic cloves, crushed
Large pinch of salt
4 tsp melted clarified butter
Squeeze of lemon juice
For the tomato and onion salad:
4 tomatoes
1 red onion, chopped
4 mint sprigs, chopped
2 coriander (cilantro) sprigs, chopped
1 tbsp olive oil
Salt and ground black pepper
1. Mix together the minced (ground) lamb, onion, chilli, ginger, herbs, ground spices, garlic and salt in a bowl.
2. Divide the mixture into 8 portions and roll each one into a long sausage shape. Thread each kofta onto a metal or bamboo skewer.
3. Cover and keep in the fridge until you’re ready to cook them.
4. To make the salad, chop the tomatoes and mix them with the onion, mint, coriander (cilantro) and olive oil. Season to taste.
5. When you’re ready to cook the koftas, heat a griddle pan over a medium heat. Lightly brush the koftas with the clarified butter and cook them for 3–4 minutes on each side. Remove from the pan and set aside to rest for 10 minutes.
6. Serve the koftas on top of the tomato and onion salad, with a squeeze of lemon juice.
Recipe extracted from Gut Gastronomy by Vicki Edgson and Adam Palmer, published by Jacqui Small www.jacquismallpub.com.
