Lamb Kofta

Another family favourite and great on the BBQ...

Some recipes work for feeding a family, and this is one of those. My kids surprised me by loving these. I do think we tend to underestimate their pallets for flavours and spice, sometimes you have just got to try things on them. It is an absolute must to serve with Tzatziki!

INGREDIENTS

1/2 onion, diced

2 clove garlic, crushed

1 teaspoon coconut oil 

A handful of fresh mint, chopped finely, or a teaspoon of dried

A sprig of fresh rosemary leaves removed, chopped finely, or a teaspoon of dried

800g ground lamb (I usually cook 1 kg for leftovers)

1 egg

1 tsp salt

60g almond meal

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

METHOD

Sauté the onion and garlic in the coconut oil till soft on a medium heat frypan. No need to wash as you can use this again.

Combine ground lamb and all the other ingredients in a bowl.

You can blitz in batches in a blender and get a smoother mix. I like it like this, but it is not necessary. 

Divide the meat into 12 balls. 

If cooking on the BBQ then skewers work well, take one of the balls and squish in around the skewers with your hand.

If cooking in the pan, it’s easier to mold into a sausage shape with no skewer.

Keep in the fridge for 30 minutes or until you are ready to cook.

Heat the frypan or BBQ to medium heat and cook the kofta for a few minutes each side until golden. I don’t think you need to add oil because the lamb has enough fat to keep it from sticking but if you feel you need too, add another teaspoon of coconut oil. 

Serve with Tzatziki and a Spinach, Almond & Tomato Salad