Lazy Lamb Kofta
I’m on a mission for everyone to realise how brilliant sausages are in terms of flavour and tenderness when it comes to dinner shortcuts.
I don’t know what shape you picture kofta but at the butcher’s shop I managed, we always made them in an elongated oval shape – very easy to do by hand. I also tend to under rather than overcook my kofta but you cook them how best suits you. Ideally I want them cooked on the bbq though a cast iron pan works well too.
A simple herby lemon yoghurt sauce is a good move here along with some Quick Yoghurt Flatbreads and Pea, Feta & Mint Salad.
ingredients
- 500g lamb sausages, skins discarded
- 2 garlic cloves, grated
- 1 large shallot, grated
- 1 tsp coriander seeds, crushed
- 2 tsp cumin seeds, crushed
- ½ tsp ground white pepper
- ½ tsp smoked paprika
- 1 tsp lemon zest
- 1 tsp fine salt
method
Using your hands, mix together the meat, garlic, shallot, and spices until well combined. Fry off a small amount of the mix to taste for flavour balance. I always do this when spicing up any raw meat because if you need to adjust that’s something you want to know while you can.
To form kofta, use damp hands and shape into elongated oval. Place these on a plate and refrigerate until required. You should get 10-12 kofta from this quantity. If you don’t fancy cooking them all off at once, freeze what you don’t need or use within 2 days.
Cook over a high heat with a little oil so they don’t stick. Try to get some colour all over them; 5-6 minutes total time should do it. Break one open if you want to be certain they’re cooked to your liking.
