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Lamb koftas

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These spicy lamb koftas were inspired by a barbecue we went to last weekend.
In a bid to cook something a bit different, Matt’s mum whipped up these little gems. They were absolutely delicious! Sometimes we can fall into the trap, especially when it comes to cooking on the outside grill, to buy the same sausages, make the same salad and leave it at that. There’s absolutely nothing wrong with that. I love familiarity – but getting creative can be great too.
After a busy day and a fair bit of eating, I felt like something fairly ljght and that I could get on the table within 30 minutes. I didn’t have Matt’s mum’s recipe, but I could vaguely remember what she added – the rest I just made up in my head based on the flavour I thought would work. These were a lot more spicy – but I love a good bit of kick. If making for kids – just omit the chilli.

What are your tried and true barbecue recipes and do you remember where they came from? Maybe it’s the pasta salad your mum used to make and she has passed it onto you? Or maybe you had a salad at a friend’s house, loved it and got the recipe and never looked back since. Share your stories in the comments section below. But for now – here’s how to make my lamb koftas.

Lamb Koftas

    500gm of lean lamb mince
    1 red onion
    4 cloves of garlic, peeled
    2cm piece of ginger, peeled
    1 green chilli – seeds removed
    1/4 cup of coriander leaves and their stems chopped
    1 tbs of ground cummins
    1 tsp of ground coriander
    The zest of one lemon
    1 tbs of Greek yogurt
    1/2 a cup of pitta bread, blitzed into breadcrumbs
    Salt and pepper to season


    Place the onion, garlic, ginger, chilli and coriander in a food processor until it is finely chopped.
    In a bowl, add the lamb, the mixture you have created in the food processor and all remaining ingredients. Mix thoroughly and make into little sausages. You can also mold them around wooden skewers – if you like. Pop in the fridge for 10 minutes to firm them up.
    Heat your barbecue, or a frypan with some olive oil – and gently place the koftas into the pan or on the grill plate.
    These koftas are quite delicate, so try not to move them before they are nice and brown. Once done, turn over and cook further until they are cooked through.

    Serve with Greek yogurt (I mixed the juice of half s lemon, salt, pepper and coriander into mine) and serve with a green salad. I did a Greek salad for us with tomatoes, feta and olives.



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