Lamb Kofta Recipe
Discussion
No real recipe as such but I tend to add fresh minced garlic and chili, fresh coriander and peppers very finely diced with dried cumin, salt and pepper. No idea if its authentic or even a real "Kofta" but with salad, minty yoghurt with a splash of harissa in a pitta its perfect summer food.
This is what I would roughly use
1lb minced lamb
3-4 large cloves garlic minced
Small amount minced ginger
1/2 tsp salt
1 heaped tsp curry powder of your choice
1 level tsp ground fenugreek
1 level tsp ground cumin
1 level tsp turmeric
Large handful chopped fresh coriander
1-2 green finger chillies if you have them to hand
If you have a nice pataks paste to hand I often throw a tsp of that in too
Sounds like a lot of spice, but they tend to be overly bland with much less.
I would fry off a bit and adjust seasoning before cooking the rest.
1lb minced lamb
3-4 large cloves garlic minced
Small amount minced ginger
1/2 tsp salt
1 heaped tsp curry powder of your choice
1 level tsp ground fenugreek
1 level tsp ground cumin
1 level tsp turmeric
Large handful chopped fresh coriander
1-2 green finger chillies if you have them to hand
If you have a nice pataks paste to hand I often throw a tsp of that in too
Sounds like a lot of spice, but they tend to be overly bland with much less.
I would fry off a bit and adjust seasoning before cooking the rest.
Recipe I use
2 Onions grated (all the liquid squeezed out)
bunch parsley, finely chopped
bunch mint (leaves only), finely chopped
750g lamb mince
50g toasted pine nuts, chopped
1 1/2tsp cinnamon
1 1/2tsp ground all spice
1/2tsp nutmeg
1 1/2tsp black pepper
1 1/2tsp salt
Stick it all together, leave for an hour to chill before grilling.
Alternatively I stick in whatever is at hand, usually turns out ok.
2 Onions grated (all the liquid squeezed out)
bunch parsley, finely chopped
bunch mint (leaves only), finely chopped
750g lamb mince
50g toasted pine nuts, chopped
1 1/2tsp cinnamon
1 1/2tsp ground all spice
1/2tsp nutmeg
1 1/2tsp black pepper
1 1/2tsp salt
Stick it all together, leave for an hour to chill before grilling.
Alternatively I stick in whatever is at hand, usually turns out ok.
This is what I use, the pistachios work really well:
http://www.jamieoliver.com/recipes/lamb-recipes/gr...
http://www.jamieoliver.com/recipes/lamb-recipes/gr...
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