How to make lamb kofta


Last week, I posted my recipe for courgette fritters.  Well, keeping to the Turkish theme, I have another dish for you!

Lamb kofta are delicious and this version has a real kick which means it’s lovely with some homemade mint yoghurt.  It’s based on Rick Stein’s recipe.

To make 12 which will easily do 3-4 people you will need:

1 onion, blitzed in a blender

3-4 garlic cloves, also blitzed

400g nice lamb mince

1-2 tspn chilli flakes

A handful of flatleaf parsley, chopped

Salt and pepper

A small tub of natural yoghurt

A handful of mint, chopped

kofta mix
In a large bowl, mix together the minced lamb, onions, garlic, chilli flakes, big pinch of salt and pepper and the parsley.  Once well mixed – it should stick together – split into 12 portions and roll into balls with your hands. Brush each lightly with some oil.
kofta before cooking
Next, get a griddle pan on the hob and when really hot, start cooking the meat balls in batches of 4 or 6 (depending on the size of your pan).  They will need about 8-10 minutes of cooking but keep turning them to ensure they are evenly browned.
lamb kofta
The yoghurt ‘dressing’ is very easy. In a bowl, mix together the yoghurt, mint and some pepper and you’re done.
Serve. xx

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