Sign up for updates from Stevens

Thanks for Signing Up
Close

Lamb Kofta

Posted By KitchenAid

27
Jan

Serve: 3-4

Prep & cook time: 30 minutes

Ingredients:

  • 500g lamb mince
  • 1 garlic clove, minced
  • 1/2 brown onion, finally diced
  • 1/4 cup parsley, finally chopped
  • 1/4 cup mint, finally chopped
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • Pinch sea salt
  • 1 tbsp pine nuts
  • Wooden skewers, pre soaked in water

Tahini sauce:

  • 1/2 cup plain Greek yogurt
  • 3 tbsp lemon juice
  • 2 tbsp tahini

Fattoush salad:

  • 250g tomatoes, diced
  • 2 cucumber, sliced
  • 3-4 radish, thinly sliced
  • 2 tbsp parsley, finally chopped
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Sumac
  • Dried pitta bread chips, home made or store bought

Garnish:

  • Extra pinch of sumac
  • Fresh pitta bread

Method:

  1. To make the tahini sauce; combine in a small jar all of the ingredients, stir well to combine and set aside.
  2. Attach the dice blade to your KitchenAid food processor, place the lid on and feed the onion through to dice. Followed by the parsley and mint leaves.
  3. Add the lamb mince, spices and a pinch of salt, blitz until it is well combined. Turn the food processor off, remove the blade and add in the pine nuts. Mix through with a spatula.
  4. Using clean hands shape the kaftas around the wooden skewers.
  5. Heat up a heavy base fry pan to medium heat, add a drizzle of olive oil. Cook the koftas in batches until lightly golden brown. Remove and set aside.
  6. To make the fattoush salad; combine in a large mixing bowl the diced tomatoes, cucumber, radish and parsley. Mix together the olive oil, lemon juice and sumac. Pour the dressing over the salad and toss to coat.
  7. To make the dried pitta bread chips; add fresh pitta bead brushed with olive oil to an oven at 180C degrees for 10-15 minutes or until dried and crispy. Break up with your hands.
  8. Add the dried pitta bread chips to the salad just before serving to prevent them becoming soggy.
  9. Serve the salad and koftas with the tahini sauce drizzled over the top followed with an extra sprinkle of sumac.

Products used to make this recipe

Share this post