Saturday, 25 October 2014

Mint Lamb Kofta

Inspired from one of my Greek cookery books and a little Jamie Olivier, here is an awesome quick and delicious meal for the whole family.

Koftas are sometimes made with fish or vegetables, rather than red meat, especially in India, and can be grilled, fried, steamed, poached, baked or marinated and served with a rich spicy sauce.

I personally like to saute them with a little oil in a griddle on the hob.  

I have added two 'secret ingredients' to this recipe, one being mint sauce, which fuses beautifully with the sweet lamb and the second, is some smokey paprika, which adds a punch of flavour.

I serve it up in some wholewheat pita popped in the toaster, slit in the middle and smeared with smooth cream cheese.  Add a bunch of rocket and spring onion in the bottom, then the kofta and another big dollop of cream cheese and there you have it!

(serves 4)

800g lamb mince
2 tsp smoked paprika
4 tsp mint sauce (store-bought)
1 tsp salt
1 tsp pepper
1 tsp chilli oil
Olive oil
1 garlic clove, bruised
60g shelled pistachios
1 Tbsp fresh thyme, chopped
2 Tbsp runny honey

Using your hands, in a bowl mix mince, paprika, mint sauce, salt, pepper and chilli oil
Divide into 10 portions, using wet hands roll each portion into a fat finger
Add some oil and bruised garlic to a frying pan and allow the garlic flavour to draw for 1 min
Remove garlic
Add kofta fingers to the oil and saute on all sides until nice and brown
When done, drain excess fat
Crush pistachios in a pestle and mortar
Toss nuts, thyme and honey over kofta and swirl around the pan a few times to coat off the heat

Serve in some pita or alongside a traditional Greek salad.

~   Michelle ~