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Lamb Koftas

1hr 10 mins

6

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Pudding
Sunset Dinner

Introduction

These are scrumptious, the mix of nuts, spices and good quality mince makes delicious koftas

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Oven temperature

medium heated grill

Steps

Preparation

  1. Peel and finely chop the onion and garlic cloves

  2. De-seed and finely chop the red pepper

  3. Chop peppadews and coriander

  4. All the above can be whizzed in a processor as they want to be finely minced but NOT puréed. Sprinkle the stock cube into the vegetables and give one more pulse..

  5. Finely chop all nuts.

Instructions

  1. Dry fry the nuts until just browning. Take off heat immediately and put in another container so they don’t cook and burn.

  2. When the nuts have cooled add them to the minced vegetables and spices, give a good mix

  3. Now add the mince and use your hands to mix all ingredients together- keep mixing until well-integrated.

  4. Line a baking sheet with foil and form the mixture into patties approx. .15 cm depth. Cover and refrigerate for at least 30 minutes.

  5. Place under pre-heated grill and cook for about 5 minutes on both sides until cooked through.

Cooks tips

These koftas can be made in advance once the meat has been added and all ingredients mixed freeze for up 3 months. Then grill from frozen they will take a little longer to cook.

Serve with

Creamy whipped feta dip and naan bread

Wine pairing

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Sunset Dinner

Ingredients

  • 30g pine nuts

  • 30g pecans

  • 30g hazelnuts

  • 1 onion

  • 3 cloves garlic

  • 1 red pepper

  • 6 peppadews

  • Coriander

  • 900g lamb mince

  • ¾ tsp ground cumin

  • ¼ tsp ground cinnamon

  • ¼ tsp ground cardamom

  • ¼ tsp ground cloves

  • 1 stock cube

  • seasonings