Lamb Koftas

Potted Prawns

I love these lightly spiced koftas, not only for their taste (which is absolutely great), but

because they are so convenient to have stashed away in the freezer.  They take up very little space and don't take too long to defrost, so a quick and easy meal for those "can't be bothered to cook" evenings.  Kofta meat is usually attached to a stick, and of course these aren't true koftas at all, but that doesn't stop them from being good.

I think the two key ingredients here (apart from the lamb, obviously) are the cinnamon which lifts the flavour and the breadcrumbs which give softness.  Strangely, panko crumbs seem to me to give more softness than fresh breadcrumbs, but either's fine.

​I like to serve the koftas dolloped with seasoned yoghurt with lots of chopped coriander or mint stirred into it and a sprinkle of paprika.

Potted Prawns

Ingredients

  • 500g lamb mince (20% fat)


  • 1 onion, finely diced 2 cloves garlic, grated 


  • 1 tsp. ground cumin 


  • 2 tsps. ground coriander 


  • 2 tsps. paprika 2 tsps. ground cinnamon 


  • 1 tsp. cayenne (this amount makes them quite spicy) 


  • 2 tbsps. fresh coriander leaves and stalks, roughly chopped (or mint) 


  • 50g fresh breadcrumbs or panko crumbs 


  • Salt and pepper

Method

  • Cook the diced onion in a drop of oil until translucent 


  • Stir in the spices and the garlic and stir on the heat for a moment or two until the spices become fragrant. Transfer to a bowl Add the rest of the ingredients and squash together using your hand.


  • Form into sausage shapes (or rounds) 


  • Fry (no oil needed) for 2 to 5 minutes per side, depending on size Ideally, rest for 5 minutes in a warm place before devouring 

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