Lamb koftas

I have been making lamb koftas for a few years now, but only about the last 3-4 times have I added the caramelized onion as an accompaniment and now I wouldn’t make them without them!

The flavours work really well together and as I generally use greek yoghurt instead of tzatiki as the sauce, it provides a sweet balance.

It is a really nice combination to wrap in a wholewheat pita bread, lather with greek yoghurt and eat, especially with a nice cold beer on hand!

Serves: 2
Preparation time: 30 minutes
Cook time: 30 minutes

Lamb koftas

500 grams lamb mince
1 tablespoon freshly minced garlic
1 teaspoon ground cumin
1 teaspoon garam masala
Salt (to season)
Pepper (to season)

Cous Cous salad

1 cup dried cous cous
1 cup chicken or vegetable stock
1 knob butter
1 x Lebanese cucumber
2 x roma tomatoes
1 x tablespoon lemon juice

Caramelised onions

2 x tablespoons butter
2 x large red onions sliced
2 tablespoons brown sugar
1-2 tablespoons balsamic vinegar
Splash olive oil

Lamb kofta method

  1. Place mince, garlic, salt, pepper into a mixing bowl
  2. Stir all ingredients to combine
  3. Add the diced red onion
  4. Add the lightly whisked egg
  5. Mix in the egg so that the ingredients easily stick together.
  6. Roll meat mixture into small meatballs but then mold into kofta shape before placing on baking paper
  7. Splash some olive oil into a frypan
  8. Turn the heat on and add the koftas
  9. Cook for 10 minutes, turning after 5mins.
  10. Take one out and cut it in ½ to make sure that the kofta is fully cooked
  11. Turn off the stove and take koftas out, leave to rest on paper towel to rest for 3-4 minutes **If I was making this dish and didn’t have time to make the caramelised onion, then I would add one diced onion to the kofta receipe, but to have it as an accompaniment as well as in the dish borders on too much onion in one sitting**

Cous Cous salad method

  1. Heat stock in a small saucepan
  2. When the liquid has started to boil, add the cous cous
  3. Stir continuously until the liquid has been fully absorbed
  4. Cut knob of butter in ½ and add to the saucepan
  5. Turn the stove off
  6. Stir continuously until the butter has melted and is thoroughly mixed through the cous cous 7. Set cous cous aside to cool
  7. Dice tomatoes and add to a salad bowl
  8. Finely chop cucumber and add to the bowl
  9. Tip cooled cous cous into the bowl and mix ingredients all together
  10. Dress salad with a tablespoon of lemon juice

Caramelised onion method

  1. Splash saucepan with olive oil
  2. Turn on the heat and add the butter
  3. Add the sliced onions, fry off for about 5 minutes
  4. Add the balsamic vinegar
  5. Add the brown sugar
  6. Stir continuously until the sugar granules have fully melted
  7. Transfer into small side dish to serve with the koftas and cous cous salad

 

Serve with warmed wholewheat pita bread and chilled greek yoghurt

Enjoy xx

Advertisements

About Jamchop

I love cooking, books, yoga and the water! Instagram: adriannejamieson
This entry was posted in Cooking, Dinner, Food photography, Home cooking, Weekend and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s