As promised, here’s what I did with the second half of my lamb mince.
I absolutely love lamb kofte, they remind me of summer and barbecues and lovely spices and freshly baked pitta bread. I could go on forever.

They are so simple to make and there is absolutely no need to go to the kebab shop and spend a small fortune on greasy, unhealthy koftes!

I made these straight after making the meat loaf and we took them to work for lunch the next day, with a little side salad, the left-over yogurt dip and pitta bread. Delicious!

SERVES 2
PREPARATION < 10 mins
COOK 15 mins
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INGREDIENTS

For the kofte:

• 250g lean lamb mince
• handful of breadcrumbs
• handful of chopped parsley
• 1 small red onion, finely chopped
• 1 garlic clove, finely chopped
• 1tsp ground cumin
• 1 egg
• salt and pepper to season

For the salad:

• salad of your choice
• oilve oil
• juice of half a lemon
• salt and pepper to season

Pitta bread and left-over yoghurt dip (see here for recipe)

PREPARATION METHOD

1. Add all your kofte ingredients to a large bowl. Mix together thoroughly until all the ingredients are well combined (get your hands in there and knead away). Cover with cling film and set aside to rest for approximately 30 minutes. This will allow the breadcrumbs to soak up the moisture from the egg and meat and for the flavours to develop properly.
2. Pre-heat some olive oil in a pan. Shape oval shaped meatballs, approximately the size of half your palm (you know what kofte look like ;))
3. Fry the kofte for approximately 7 minutes on each side, turning occasionally, until brown and cooked thoroughly.
4. For the salad, mix the salad of your choice (I used lettuce, cucumber and tomatoes) with the lemon juice and olive oil and season with salt and pepper.
5. Serve with toasted pitta bread and the yoghurt dip.

Here you have your perfect lunch and you have just fed six people with one packet of minced meat. Enjoy!

Posted 1 year ago with 4 notes
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