Easy Dukkah-Spiced Lamb Koftas
If you have time, work the lamb mince thoroughly with your hands to a sticky paste before you shape the koftas. I usually throw these together at the last minute, so work the mince just enough to ensure that the herbs and spices are distributed evenly. Both methods give you a decent kofta, the only difference is in the texture of the cooked kofta.
Add as much Dukkah as you would like to the meat. I have given you a starting range. Feel free to add more or less according to your tastes. The Dukkah should contain enough salt & pepper to season the meat.
Serve with flatbreads, yoghurt and salad.
Add as much Dukkah as you would like to the meat. I have given you a starting range. Feel free to add more or less according to your tastes. The Dukkah should contain enough salt & pepper to season the meat.
Serve with flatbreads, yoghurt and salad.
Calories:
Ingredients
- 500 g lamb mince
- 1 clove garlic crushed
- 2 Tablespoons chopped parsley
- 2-3 Tablespoons Dukkah
Instructions
- Put the lamb mince into a medium size bowl.
- Add the remainder of the ingredients and mix thoroughly with you hands until the herbs and spices are evenly distributed through the meat.
- Divide the meat into 12 even sized balls, then shape into fat cigar shapes.
- Grill or BBQ the koftas for approximately 10 minutes, until they are browned and cooked through.
Notes
If you wish to freeze the koftas, shape them as described then place on a lined baking tray. Freeze solid, then repackage into sealed plastic bags or containers to prevent the garlic odour penetrating everything in your freezer.