Lamb Kofta

Lamb Kofta

Tabouleh

Yes, yes, yes, it looks like a poo on a stick, but try to get past the fecal lollipop image because these lamb kofta are just amazing. Bursting with all those flavours that remind you of Mediterranean holidays (or trips down the local kebab house for the credit conscious) – cumin, coriander, cinnamon. Oh my god, maybe I've some sort of scat fetish because my mouth is wetter than an otter's pocket just thinking about them. These kofta (a marriage of recipes from Hugh Fearnley-Whittingstall and Rick Stein) were devoured with a simple mint yoghurt (natural yoghurt, a handful of freshly chopped mint, done) and a version of tabouleh, but with quinoa instead of bulger wheat (because I'd run out) and nowhere near enough flat-leaf parsley (because I'd run out). Makes 8 kofta.

Ingredients:
900g minced lamb
2 onions, finely grated
2 tsp fennel seeds

2 tsp cumin seeds

2 tsp coriander seeds
2 tbsp sweet paprika

1 tbsp harissa paste

1 tbsp salt

1 tsp ground cinnamon

1 tsp cayenne pepper

1 tsp freshly ground black pepper

4 garlic cloves, very finely chopped
2 tbsp olive oil

Method:
1. Heat a dry frying pan over medium heat. Add the fennel, cumin and coriander seeds, toast until fragrant – about a minute – then pound with a pestle and mortar until fine. In a bowl, mix with the other seasoning ingredients. Add the minced meat and combine with your hands. Cover and refrigerate overnight for the flavours to develop.
2. Divide the mixture into eight and mould each portion firmly around a skewer in a sausage shape. (If using wooden skewers, make sure you soak in water first.)
3. Heat the oil in a large frying pan over a medium heat and fry the kofta until they're cooked through – about 10 minutes.