Introduction: Sara's Lamb Koftas
My sister Sara made these for us, and they were so delicious that I asked her for the recipe, which was from a book by Mary Berry.
They freeze well.
You could prepare them at home and then take them to your campsite in a cooler. No plates needed if you serve them in pitta breads, so no washing up!
They freeze well.
You could prepare them at home and then take them to your campsite in a cooler. No plates needed if you serve them in pitta breads, so no washing up!
Step 1: Ingredients
450 g minced lamb
1 small onion
1 clove garlic
20 g fresh ginger
15 g fresh coriander, leaves and stalks
1 teaspoon Harissa
1 egg
1 heaped tablespoon rolled oats
1 teaspoon salt
Black pepper
1 small onion
1 clove garlic
20 g fresh ginger
15 g fresh coriander, leaves and stalks
1 teaspoon Harissa
1 egg
1 heaped tablespoon rolled oats
1 teaspoon salt
Black pepper
Step 2: Make the Kofta Mixture
Use a food processor to finely chop the onion, garlic, ginger and coriander. Transfer to a bowl and add all the rest of the ingredients. Mix well using your hands. Chill for at least 30 minutes to firm up (can be left overnight).
Step 3: Shape the Koftas
Divide the mixture into twelve. Shape into ovals - I used bamboo skewers (soaked in water) but you can just make sausage or burger shapes.
Step 4: Cook and Serve
Grill, barbecue, or cook on a griddle until cooked through.
Serve in warmed pitta breads with shredded lettuce and onion, yoghurt mixed with mint and coriander, and chilli sauce to taste.
Serve in warmed pitta breads with shredded lettuce and onion, yoghurt mixed with mint and coriander, and chilli sauce to taste.
