lamb koftas

Indian lamb koftas

Recipe from: 19 march 2012
Preparation time: 15 min
Cooking time: 20 min
 
For summer feasting.
 
 
 

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.


 

 

NEXT ON FOOD24X

Veggie noodles and chicken

2014-08-27 15:17
 
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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