As we’ve sprung into Spring, it feels rather the time to reluctantly retire the stew pot and stodge in favour of lighter, more zingy food. This is a twist on the lamb kofte. A twist inspired mainly by my lack of Turkish Pepper.
- 500g minced lamb
- A bunch of flat leaved parsley (or any parsley)
- Natural yoghurt
- Chilli flakes
- A lemon
- Crushed garlic
- An onion, or onion granules
- A tin of tomatoes
- An egg
- Pitta or naan bread, toasted.
- Combine the egg, salt,pepper, garlic,chopped up parsley, onion, a small amount of lemon zest and some chilli flakes in a large-ish mixing bowl. Add the mince and combine with your hands.
- Form the mince mixture into sausage-like shapes. You could form them around a stick to barbecue them, but as I was using a griddle pan I did not.
- Fry (or barbecue) your koftes on a high heat at first making sure they do not catch- this gives the ‘charred’ element. Turn the heat down if you can and let them continue to cook. Turn occasionally until done. (This took me 15 minutes in a heavy cast iron griddle pan)
- Meanwhile, combine crushed garlic with plain yoghurt to your desired strength. Mint also works well if you are not a fan of garlic.
- Warm a tin of tomatoes on the stove with a pinch of salt and pepper.
- Toast your bread of choice.
- Assemble and garnish with parsley and side salad.