Indian lamb koftas

For summer feasting.
 
recipes curry lamb indian kofta

Recipe from: 19 march 2012
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 500
    g
    lamb mince
  • 1
    onion- finely diced and fried till translucent
  • 1
    handful
    coriander leaves- chopped finely
  • 1-2
    large red chilli's- chopped finely
  • 1
    tsp
    red chilli flakes (optional)
  • 1
    tsp
    ground cumin
  • 1
    tsp
    ground coriander
  • 4
    Tbs
    dried breadcrumbs
  • 1
    large free range egg
  • salt to taste
 
 

Method

 
Pre-heat the oven to 180°C on lower rack but not lowest.

Grease a large baking sheet.

Mix all the ingredients together using a fork or your hands in a large bowl.

Roll into medium sized balls.

In a pan on the stove with a tablespoon of vegetable oil, fry koftas to brown and seal on high heat. A minute should be sufficient.

Bake on the baking tray for 8 minutes until done to your liking.

Serve with tzatziki and coriander and lime pesto (made using Mediterranean Delicacies pine nuts and olive oil)

Suggestion: Arrange in a pita with griddled courgette strips for a quick and filling picnic meal.

Reprinted with permission of The Food and the Fabulous. To read The Food and the Fabulous' blog, click here.


 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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