Lamb Koftas

We all have those recipes that we make over and over so often that they become family staples and lamb koftas are one of mine. They come out at barbecues, dinner parties, midweek dinners, all sorts in my family. It’s something my Mum has handed down and both my sister and I are pretty fond of making a huge batch to store in the freezer for a rainy day. If I’m serving these for guests I’ll do them as part of a big mezze, perhaps with some falafel a selection of salads, some cous cous, pita bread and dips. However if it’s just for us at home I’ll keep it simple with a salad and/or cous cous. I absolutely always have to have a good dollop of tzatziki on the side though, whether homemade or shop bought, I can’t have my koftas without it.
If I’ve got some halloumi in the fridge I like to grill a few slices to go alongside this but just some salad and tzatziki will do. One of my favourite salads to serve with this is just a simple tomato & red onion salad with some fresh basil scattered over and a drizzle of balsamic vinegar.
If you’re managing to squeeze in one last barbecue before the weather finally turns, pop some of these koftas onto a skewer and grill them over the coals for an even better flavour.
(makes approx. 12)
500g lamb mince
1/2 red onion, finely diced
1/2 red chilli, finely diced
2 cloves garlic, crushed or finely diced
2 heaped tbsps breadcrumbs
1 tbsp cumin
1 tbsp turmeric
1 tbsp vegetable oil for frying
salt and pepper
1. In a bowl, mix together all of the ingredients. The best way is just to get stuck in with your hands.
2. Take small handfuls of the mixture and roll between your palms to form ping pong sized balls.
3. In a large frying pan heat the vegetable oil. On a medium-high heat begin to fry the kofta 5-6 at a time, regularly turning them with tongs to ensure even cooking on all sides. This is best to do in batches as they’ll cook better with more space in the pan. Keep turning until brown on all sides and cooked through.
4. Set aside on a warmed plate while the rest of your koftas are cooking. Serve with grilled halloumi (leave the pan on to cook this once your koftas are done), tzatziki and a Greek salad.

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