Posts Tagged ‘Lamb Kofta recipe’

Lamb Koftas and Tzatziki

Posted on: March 31st, 2009 by admin 1 Comment

We thought we’d stay up in the middle- eastern part of the world. You can mix today and yesterdays recipes and a salad for an absolutely wonderful (garlic-y) feast!

Lamb koftas

  • 500 g lamb mince
  • 1 clove garlic, crushed
  • 1 medium onion, very finely chopped
  • 2 Tbsp fresh parsley leaves, finely chopped
  • 2 Tbsp fresh mint leaves, finely chopped
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 Tbsp tomato paste
  • 35g (1/2 cup) fresh breadcrumbs (make some from day-old bread)
  • 1 egg, lightly whisked
  • Salt & freshly ground black pepper
  • 75g (1/2 cup) plain flour
  • 2 Tbsp olive oil

In a bowl combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.

lambkoftas2

 

Divide mixture into portions of about 4cm balls (1.5 in). Place on a baking tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches.

You could also barbecue these on skewers, add a pinch of cayenne pepper and roll them up in pita bread if you want.

Tzatziki

  • 350 g natural low-fat yoghurt (greek style is obviously the best)
  • 2 Lebanese cucumbers, deseeded, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp mint, finely chopped
  • 1 lemon, rind finely grated, juiced
  • salt and pepper (big pinches)

Just mix all these ingredients together and chill for a while in the fridge, eat with crunchy snacks of any kind.

This recipe makes quite a lot of the tasty Greek dip- you can half the recipe easily and just adjust your seasoning to taste. Also a lot of recipes substitute dill for the mint or use both.

tzatziki1

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