Lamb Kofta

Lamb Kofta

Ingredients

1/2 red onion, chopped

1 tbsp Parsley, chopped

1 tbsp Coriander, chopped

1 tsp Mint, chopped

1 tsp Paprika

1 tsp Cumin seeds, crushed

½ tsp Fenugreek powder

½ inch Root ginger, grated

1/2 small red chili, deseeded

600g minced lamb

1 tbsp Ghee (this keeps the kebab moist and most of it will drain away, but if you prefer you can leave it out)

Pinch salt

Freshly ground black pepper

Cooking Method

Put the onion, parsley, coriander, mint, paprika, cumin, ginger, fenugreek and chilli into a food processor and puree. Season with a pinch salt and freshly ground black pepper. Add lamb and ghee, whiz into a coarse paste, adding a splash of water if necessary.

Refrigerate for 4 hours, until firm. Shape meat into sausages and push onto the soaked skewers. Return to the fridge and allow to firm up again. Heat a griddle pan until hot and char grill the lamb koftas for 15-20 minutes or so, until cooked through.

Lamb Kofta

Wonderfully spicy and fragrant these koftas make an excellent starter served with salad and Chapatti. The amount of chili in this recipe will just give mild heat, so if you want more fire add a whole chili, more heat still leave the seeds in.