Lamb koftas


These tender minced lamb kebabs with a hint of Middle-Eastern spices are best enjoyed with pitta bread or chapati.

 Yield: 16  balls


 For the koftas:

  •  1 slice of white bread, crusts removed and torn into small pieces
  • 3 tablespoons milk
  • 450g minced lamb
  • 8 sprigs of coriander, leaves finely chopped
  • 8 spring onions, green parts only, finely chopped
  • 1 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1 garlic clove, crushed
  • 1?2 teaspoon salt
  • 1?2 teaspoon freshly ground black pepper vegetable oil, for brushing


For the sauce:

  •  1 small cucumber, deseeded and diced
  • 300ml plain yogurt


  • Soak the bread in the milk for 5 minutes. Put the minced lamb, coriander, parsley, cumin, garlic, salt, and pepper in a large bowl. Squeeze the milk from the bread and add the bread to the bowl. Mix thoroughly with your hands. Discard the remaining milk.
  •  Using wet hands, roll 2 tablespoons of the mixture into an even round shape, then repeat with the remaining mixture to make a total of 16 koftas. Carefully skewer each kofta with a skewer.
  • Meanwhile, preheat the grill on its highest setting. Line the grill pan with kitchen foil and lightly brush the grill rack with vegetable oil. Position the rack about 10cm (4in) from the heat. Put the koftas on a grill rack in the grill pan and grill, turning frequently, for 8 minutes for slightly pink, or 10 minutes for well done.
  • Mix the cucumber and yogurt with a little salt to taste and serve alongside the cooked koftas.

 Prepare Ahead: Steps 1, 2, and 3 can be completed up to a day in advance; keep the uncooked koftas chilled. The sauce can be made up to 2 days in advance, but if left too long it will become watery.

Excellent Source of:  Copper, Fiber, Folate, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Calcium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Zinc

 Recipe courtesy of  451

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