Image of Spicy Lamb Koftas

Spicy Lamb Koftas

Created by SteveA

Spicy lamb koftas (kebabs), served with mint and coriander yogurt, tomato salad and pitta (or flat) bread.

Serves
4 people
Difficulty rating of
Normal
Prep time
20 minutes
Cook time
10 mins
Categories
INDIAN, MAIN

Ingredients

  • 500g minced lamb
  • 1 onion
  • 5 cloves garlic
  • 3 (de-seeded) green finger chillies
  • 1 (de-seeded) red chilli
  • 1 teaspoon cummin seed
  • 1 teaspoon coriander seed
  • good handful fresh coriander
  • several good grinds pepper
  • good pinch to taste (1-2 teaspoons) salt
  • 1 lemon
  • 4 tomatoes
  • 1 large red onion
  • 1/2 cup greek yogurt (low fat)
  • 3 tblspns extra virgin olive oil
  • 1 tblspn white wine vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon acacia honey
  • small handful mint
  • 1 tblspn light olive oil or vegetable oil

Recipe Method

To make the koftas -

Toast the coriander and cummin seed in a pan on a low heat for 20 seconds, then grind these as finely as possible.

Put the minced lamb in a large bowl, then add the ground spices. Finely slice the chillies and garlic (or crush) and add to the bowl. Chop the onion finely, and add to the bowl. Chop a good handful of the fresh coriander (including the stalks, as they have the most flavour), and add to the bowl. Season the lamb with a good grind of course pepper, and plenty of salt. Mix thoroughly, then set aside in the fridge for up to 24 hours.

Divide the lamb mixture into 4 balls, then mould these into thick sausage shapes (see pic for how I did mine).

Heat a frying pan or griddle pan to a medium high heat, add the light olive oil, and fry the koftas for 4-5 minutes on either side (depending on thickness) till just cooked throughtout. Mine took 5 mins per side as they were quite thick.

Once cooked, set aside and rest for 4 minutes, then serve with the salad, pitta (or flat) bread and mint and coriander yogurt.

For the salad -

Finely slice the red onion and tomatoes, and add to a bowl. To make the dressing, in another small bowl or cup, add the extra virgin olive oil, mustard, vinegar, a pinch of salt and a squeeze of lemon juice and mix well. Dress the salad just before serving.

For the yogurt -

Chop a handful of the coriander and mint, a good squeeze of lemon juice, a pinch of salt and mix into the yogurt well.



Review 5.0 / 5 from (1) review

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Reviews and Comments

  • SarahAnderson 23/12/2012 Review Score: 5
    Delicious, not too hot from the chilli, but spicy with a real depth of flavour.


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