Lamb Koftas
Buy good quality lamb mince for these
Makes enough for: 16 koftas
Ingredients
- 15 mls olive oil, plus extra for frying
- 1 shallot, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 500 g minced lamb
- 15 g flat leaf parsley, finely chopped
- 7.5 mls cumin seeds, toasted
- 7.5 mls fennel seeds, toasted
- 2.5 mls ground allspice
- salt and freshly ground black pepper to season
- 5 g coriander leaves, roughly chopped
Method
- Preheat the oven to 200° Celsius
- Place the olive oil into a frying pan and heat over a medium temperature
- Add the shallot and sauté until soft
- Add the garlic and cook until fragrant then take off the heat
- Place the mince into a bowl, and add the shallot and garlic once cool, as well as the parsley
- Place the cumin and fennel seeds into a mortar and pestle and grind until fine, then add to the mince, together with the allspice
- Season to taste and use your hands to mix well until fully incorporated
- Weigh out 16 x 35g portions and roll each into a ball
- Heat an oven proof griddle pan over a high temperature, then drizzle olive oil over the pan
- Sear the kofta for 2 minutes per side
- Place the griddle pan into the oven and bake for 6 minutes
- Remove from the oven, place into a serving dish, scatter the coriander on top and serve