That’s “fancy” for delicious Lamb meatballs!
I know these Lamb Kofta are not going to win any beauty contest, but if you could smell them when they just come off the BBQ! Mmmmm!! We are a meatball family, and long time lovers of a lamb burger, but every now and then I like to change it up a little. The first time these made an appearance at the table, Chngy and TM were young teenagers and made quite disparaging remarks about the Lamb Kofta appearance. Anyone with boys will know that this means that what you have cooked is delicious, and they are trying their best to put everyone else off their food so they can eat more! No chance boys! But they did slide down the rotation as I tried to keep some control over the dinner time decorum.
What makes these lamb kofta special is the spices. A delicate aromatic mix of middle eastern delights. These come together quickly and easily, making them perfect mid week meal options. Also great for entertaining, as the mixture can easily be doubled and made ahead of time. Add in that the new Coles down at Alderley makes the best flatbread everyday, and life just got pretty easy! Of course, if you don’t have that option, and you have time, make your own. I use this recipe and love the thicker texture and organic shapes. Up to you. The other option (for those of us who should be avoiding carbs!) is to have with a Fattoush or Greek Salad as a lighter option.
So to start – lamb mince, grated red onion and garlic into a bowl. Add in parsley and mint for a hit of freshness. Spices – cumin and coriander, cinnamon and allspice – yum! Some salt and pepper. Pine nuts are optional – I like the texture and crunch, but they can be a wee bit expensive. Mix all the ingredients thoroughly but lightly. Form into oval shapes (about 2 tablespoon lots) pressing gently – squeeze too vigorously and you will end up with tough kofta. Pop in the fridge for at least 30 minutes or until you are ready for dinner.
Heat a large fry pan or barbecue to medium high. Lightly oil and cook for about 5 minutes each side, turning gently until just cooked through. This is when that BBQ mat from ALdi comes in very handy – no sticking!
Now comes the fun part – what you serve with! As the recipe calls for half a red onion, I like to thinly slice the other half and “pickle” it in white wine vinegar and a pinch of salt. The colour is stunning and the quick pickle takes away the “bite” of the onion and brings out the sweetness. I like tabbouli, and this recipe will keep with you gluten free feast and has the bonus tzatziki. Usually I make a more rustic traditional tabbouli with burghul (as pictured below). TM and Mr L prefer plainer create your own salad options, and while the lamb is in the fridge I usually whiz up a half batch of hummus.
It’s a feast right?
Trying to get all the flavours on the bread and still being able to fit it in your mouth is the tricky bit!
- 500g lamb mince
- ½ red onion, grated
- 2 garlic cloves, crushed
- 2 tbs parsley, chopped
- 2 tbs mint, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- ½ tsp ground allspice
- 3 tabs pinenuts, roughly chopped (optional)
- salt and pepper
- oil for cooking
- Mix all ingredients thoroughly but lightly. - do not compact too tightly as mixture will become dense and tough.
- Shape 2 tbs of mixture into sausage/oval shapes and refrigerate for at least 30 minutes.
- Heat oil in large pan, or heat BBQ to moderately high and brush kofta with oil. Cook for about 5 minutes per side, turning gently until just cooked.
- Serve with flatbread, salad, tabbouli and or hummus
Use the remaining half of the red onion to make a quick pickle. Place thinly sliced onion in a shallow bowl and cover with white wine vinegar and a pinch of salt. Drain and serve with kofta