Ingredients
- Lamb Kofta
- ¼ tbsp (10 ml) oil
- 1 large brown onion, finely diced
- 750 g lamb mince
- 3 tsps Gourmet Garden Garlic , Cold Blended Paste
- 1 pack (8 g) Gourmet Garden Lightly Dried Coriander
- ¼ bunch fresh mint leaves, finely chopped
- 3 tsps cumin, ground
- 2 tsps smoked paprika, ground
- 1½ tsps cinnamon, ground
- 1½ tsps chilli powder
- 1½ tsps salt flakes
- ¾ tsp black pepper, cracked
- Olive oil, for cooking
- 12 skewers
- Zesty Garlic Sauce
- 1 cup plain Greek yoghurt, thick
- 2 tbsps lemon juice
- 2 tsps Gourmet Garden Garlic , Cold Blended Paste
- 1 tsp cumin, ground
- 1 tbsp olive oil
- ¼ tsp salt flakes
- ¼ tsp black pepper, cracked
- 1 tbsp water
- To Serve
- Flat breads or pita breads, warmed
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 If using wooden skewers, soak in cold water for 10 minutes before using to avoid burning.
- 2 Add all ingredients for the Zesty Garlic Sauce into a mixing bowl and whisk until well combined. Cover and keep refrigerated until ready to serve. Remove from fridge at least 10-15 minutes before serving and drizzle extra olive oil on top.
- 3 Heat oil in a large fry pan over MEDIUM-HIGH heat. Once hot, add onion and cook until translucent (2-3 minutes). Let cool before adding to a large mixing bowl with remaining kofta ingredients. Mix well until all ingredients are incorporated.
- 4 With damp hands, divide the meat mixture into 24 equal balls. One at a time, push and mould each ball of meat onto a skewer.
- 5 To cook, heat more oil in the same fry pan over MEDIUM-HIGH heat. Cook kofta in batches for 5-6 minutes, turning regularly to brown all over. Alternatively, cook on a preheated BBQ over MEDIUM-HIGH heat for the same amount of time.
- 6 Serve kofta with Zesty Garlic Sauce and warmed flat or pita breads.
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7
Tips:
- • Skip the skewers and simply mould kofta in your hands into small logs.
- • Kofta mixture can be made ahead of time and frozen for up to 4 weeks. Defrost overnight and mould.
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