Spiced Lamb Koftas With Mint Tomato Salad Recipes

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SPICED LAMB KOFTAS WITH MINT & TOMATO SALAD



Spiced lamb koftas with mint & tomato salad image

Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt

Provided by Cassie Best

Categories     Dinner, Main course

Time 45m

Yield Makes 4

Number Of Ingredients 12

500g pack lean lamb mince
2 small or 1 large preserved lemon , flesh and seeds removed and skin finely chopped
10 pitted green olives , finely chopped
small bunch parsley , chopped
1 ½ tbsp ras-el-hanout
1 tbsp vegetable oil
yogurt, salad and wraps , to serve (optional)
4 large tomatoes , chopped
½ red onion , very finely sliced
small bunch mint , leaves picked
juice ½ lemon
good pinch of sugar

Steps:

  • In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning - don't be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.
  • Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you're using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.

Nutrition Facts : Calories 329 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium

SPICY INDIAN KOFTA



Spicy Indian Kofta image

Make and share this Spicy Indian Kofta recipe from Food.com.

Provided by canarygirl

Categories     Lamb/Sheep

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground lamb or 1 1/2 lbs beef
2 teaspoons minced ginger
3 cloves garlic, minced
4 cayenne bell peppers (I just used Thai bird's eye chilies)
1 small onion, minced
1 egg
1/2 teaspoon turmeric
2 teaspoons garam masala
2 tablespoons freshly chopped cilantro
6 mint leaves, chopped (or 1 teaspoon dried)
1 medium potato, finely grated
salt and pepper

Steps:

  • Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
  • Mix well (you'll have to use your hands for this one).
  • Form golf ball sized balls with the meat mixture, and set aside.
  • Allow to rest 30 minutes.
  • Heat oven to 375º.
  • Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
  • Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.

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