Lamb Koftas recipe

[jcallaghan]

Lamb Koftas recipe

[jcallaghan]

Ingredients

For the koftas

• 425g lean lamb mince
• 1 tbsp Ras-El Hanout
• 1 small bunch fresh coriander, finely chopped
• 1 small bunch fresh parsley, finely chopped
• ½ tsp salt
• ½ tsp pepper

For the dressing

• ½ cucumber
• 175g fat-free natural Greek yoghurt
• 1 clove of garlic, finely chopped
• 2 tbsp mint jelly
• Salt and pepper

For the salad

• 1 medium red onion, thinly sliced
• 1 small bag of rocket leaves
• 1 small bunch fresh mint, roughly chopped
• 70g Feta cheese, crumbled
• 125g pomegranate seeds

To serve

• 6 tortilla wraps4 tbsp pomegranate molasses (optional)

Method

1. In a large bowl, combine the lamb mince, Ras-El Hanout, herbs and seasoning. Divide the mixture into 6 equal parts and shape each around a long skewer. Chill for 15 minutes.
2. To make the dressing, peel the cucumber, cut in half lengthways and scoop out the seeds with a teaspoon, then coarsely grate onto a clean tea towel. Gather up the towel and squeeze out the excess liquid from the cucumber, then place in a bowl.
3. Add the yoghurt, garlic and mint jelly. Stir together, season to taste, pour into serving bowls and refrigerate.
4. To make the salad, mix the onion, rocket, mint, Feta, pomegranate seeds and olive oil together in a medium bowl and refrigerate.
5. Prepare and light the barbecue according to the instructions. When it is ready, guests can cook their kebabs for 3-4 minutes on each side, turning carefully with tongs until fully cooked.
6. Remove to a serving platter, add the tortillas to the barbecue and warm for 30 seconds each side, until they chargrill slightly and begin to puff. Serve with the koftas, dressing, salad and pomegranate molasses.

Lakeland Blog

Amazing Minced Lamb Koftas with Yoghurt Dressing Recipe

For delicious Amazing Minced Lamb Koftas with Yogurt Dressing then view our easy to follow recipe here at Lakeland. Each recipe includes photos & full instructions.

[jcallaghan]

Ingredients

• juice of half lemon
• 450g/1lb lamb mince
• 1 tablespoon oil
• 55g/2oz fresh coriander leaves (washed and chopped)
• 4 cloves garlic (crushed)
• 4 green chillies (de-seeded and chopped)
• ½ tsp coriander powder
• 1 tsp cumin powder
• ½ tsp black peppercorns (crushed)
• ½ tsp turmeric powder
• ½ tsp garam masala
• 2 tsp grated ginger
• 1 tsp salt

Method

1. Mix two teaspoons of lemon juice and the lamb mince in a bowl.
2. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste.
3. Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties.
4. Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through.

BBC Food

Lamb kebabs recipe

These spicy lamb kebabs are perfect for the barbecue. Serve with hot pitta bread and tomato and chilli chutney.

[jcallaghan]

Ingredients

• 1 tablespoon vegetable oil, divided
• 1 small shallot, minced (about 3 tablespoons)
• 2 garlic cloves, minced
• 1 teaspoon minced (or ground) ginger
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 pound ground lamb
• ½ bunch parsley, finely chopped
• ¼ bunch mint leaves, finely chopped
• salt and cracked black pepper to taste

Method

1. Place small skillet over medium-high heat. Once skillet is hot, add 1 teaspoon oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté for 4 to 5 minutes.
2. Add cumin and coriander (and ginger, if using dry ground) and continue to sauté for 1 minute. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool, about 10 minutes.
3. In a large mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
4. Mix together until fully combined.
5. Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a 1 ½” by 7” log. Press a skewer into the center of each lamb log and form the meat around the skewer until secure, leaving about a 4” handle on the bottom and a 1” handle on top.
6. Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers, about 1” apart. Grill skewers on each side, for 6 to 8 minutes or until just cooked through, with nice grill marks. Remove from heat, transfer to a platter
7. Serve with a bed of basmati rice and a romaine, cucumber and tomato side salad and hummus of choice. Serve.

Spoon Fork Bacon

Lamb Kofta

The best recipe for Lamb Kofta! Ground lamb is seasoned In a blend of fresh herbs and spices, then grilled to perfection.

[jcallaghan]

Ingredients

• 500g extra lean lamb mince
• 1/2 an onion, grated
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt & pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp dried mint
• wooden kebab sticks
• 1 tbsp fat free fromage frais

Method

1. Combine all the kebab ingredients in a bowl and mix together well. Leave in the fridge for 1 hour.
2. Once the meat has been in the fridge for the hour, gently pack small amounts of the meat mixture around the kebab skewers to make a 4-inch long sausage shape on each stick.
3. Cook the kebabs on a griddle pan (or, even better, a BBQ!) turning regularly to prevent any burning, and cook thoroughly until no longer pink in the middle.

https://www.latoyah.co.uk/2020/05/lamb-kofta-kebabs-recipe-slimming.html

[jcallaghan]

Ingredients

Koftas

• 1 lb / 500 g lamb mince (ground lamb)
• 1/2 onion , grated
• 1/4 cup breadcrumbs , preferably panko
• 2 cloves garlic , crushed
• 2 tbsp chopped fresh coriander

Koftas Spices

• 2 tsp cumin
• 2 tsp coriander
• 2 tsp paprika
• 1.5 tsp ground cinnamon
• 1 tsp cayenne pepper (this is a bit spicy, reduce to taste or leave out)
• 1 1/2 tsp salt
• 1/2 black pepper

Yoghurt Sauce

• 1 cup yogurt , Greek or other thick plain
• 1 tbsp extra virgin olive oil
• 1 clove garlic , crushed
• 1 tsp cumin
• 1 tbsp lemon juice
• 1/4 tsp salt and pepper , each

To serve

• 8 skewers (Note 1)
• 8 flatbreads (small) or 4 large, warmed (homemade or bought, Note 2)
• Shredded Red Cabbage, Carrot and Mint Salad (Note 3)
• OR shredded lettuce, tomato and onion slices (Note 3)

Method

1. Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
2. Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
3. With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

Cooking

1. Stove: Preheat 1/2 tbsp oil in a large skillet over medium high heat. Cook in batches for 5 minutes in total, turning to brown evenly all over.
2. BBQ: BBQ on medium high for about 6 minutes, rotating to brown all over.
3. Broiler/oven grill: preheat and cook koftas 30cm/10" from heat source for 12 minutes, rotating as needed until lightly browned (you won't get as good a browning as stove/BBQ).

Serving

1. Do a DIY spread - pile everything onto a platter a make everyone serve themselves.
2. Get a flatbread, smear with Yogurt Sauce, top with Red Cabbage Mint Salad (more options Note 3) then Kofta, drizzle over more Yoghurt Sauce. Devour and be happy!

RecipeTin Eats

Lamb Koftas with Yoghurt Dressing

These Lamb Koftas are a firm favourite. There’s something about the smell of Middle Eastern spices sizzling over hot charcoals. It’s intoxicating and you just know that whatever comes off the grill is going to be mouth watering.

[jcallaghan]

• Chefs at home, P156