Lamb koftas are straightforward to prepare. They are best eaten with flatbreads and a yogurt which can also be prepared as a sauce.
Koftas probably originate in many different forms from the Middle East although India too can claim to be the place of origin.
- 500g lamb mince
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 fat or 4 thin garlic cloves, crushed
- 1 tbsp chopped mint
- olive oil for brushing
- Mix together all the ingredients until well blended.
- Divide the mixture into eight evenly shaped balls.
- Roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan.
Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.