Lamb koftas are basically meatballs that can hail from the Middle East, Asia or India. The actual word ‘kofta’ comes from the classical Persian for ‘rissole’. So we are talking meatballs here, spicy meatballs and who doesn’t love good old meatballs.
My simple lamb koftas are packed with spicy flavours and with a herby touch too. They fairly make your tastebuds sing so just need a nice simple accompanyment so you can really enjoy the flavours of the meatballs themselves.
Get spicy
I use chilli flakes, garlic, cumin, corriander and turmeric, then I finish off with fresh mint and coriander. There is a whole lot of flavour packed in there.
How To;
All you have to do to make these lamb koftas is whazz up all the ingedients up together in a food processor then tip out on to a clean work surface. Pull off small pieces and roll in moistened hands to form balls. Push three of these on to each skewar. Fry for 3 minutes on each side then pop into a preheated oven for 8 minutes.
Sauce
I make a little sauce for these using cottage cheese, Greek yogurt, the juice and zest of a lemon and a tablespoon of chopped fresh mint leaves. I just mix this up and leave in the fridge for an hour to let the flavours develop. Obviously do this before you start cooking those lamb koftas.
Serve with a side salad or rice or couscous. This is a meal for one so just double up etc for more servings.
K x
LAMB KOFTAS
Ingredients
- 250 g minced lamb
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp dried chilli flakes
- zest of half a lemon
- 1 clove garlic
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh coriander
- pinch of salt
- 1 small egg
- 1 tbsp oil to fry
- Sauce
- 2 tbasp cottage cheese
- 2 tbsp Greek yogurt
- zest and juice 1/2 lemon
- 1 tbsp chopped fresh mint
- salt and pepper to taste
Instructions
- Preheat oven to 220C
- Whizz all ingredients for the koftas in food processor then pull off enough to make balls and thread on to skewars
- Fry skewars for 3 minutes each side then pop in the oven for 8 minutes
- Sauce
- Mix all ingredients in a small bowl and chill in fridge for 1/2 hour to allow flavours to develop
- Serve with side salad or rice, couscous etc.
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