HOW TO MAKE THE PERFECT LAMB KOFTA'S










LAMB KOFTE KEBABS WITH FRESH HERB & CUCUMBER YOGHURT

Ingredients Serves 4

Kofte Kebabs
500kg     good quality lamb meat (from the leg or shoulder)
1            clove garlic,
1            teaspoon ground cumin
1            teaspoon dried oregano
½            teaspoon sweet paprika
½            teaspoon freshly ground black pepper
             A generous pinch of hot paprika
6            fresh mint leaves
             Salt to taste
              


To make the kofte, Place the lamb with the garlic, mint leaves and spices in the food processor. Blend to form a fine mince.
Place in a bowl, cover and refrigerate for 20 minutes to allow the flavours to develop. With wet hands, divide the seasoned mince into 8 equal portions and mould each one around a wooden skewer into a long sausage shape.

When ready to cook, heat a griddle or grill to it’s highest setting. Place the köftes on the griddle or grill and cook for 2–3 minutes on each side, or until golden brown and cooked through. Serve with fresh herb & cucumber yoghurt.

FRESH HERB & CUCUMBER YOGHURT

Ingredients

1            small cucumber, peeled, de-seeded and cut into chunks.
125g            cream cheese

120ml            natural yoghurt

4tbsp            finely chopped herbs such as basil, coriander,
chives, parsley

1tbsp            white wine vinegar
           
seasoning


Place all the ingredients in a food processor and blend for 10 seconds.
Place in a bowl and chill until required.

Comments

  1. I tried making the lamb kofte at home but since I am a vegetarian I did it without the lamb. It was pretty good but I couldn't get it to stay on the skewer.

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