Spiced lamb kofta with quick pickles and yogurt dressing

When the sun starts coming out, minds start turning to BBQ weather and when the first opportunity will be to eat al fresco. Well fingers crossed this will happen very soon but in the meantime there is no reason you can’t enjoy these lamb kofta indoors. Kofta are easy to make and children can also help out! I served the lamb kofta layered on warmed flatbread along with pickled cabbage, carrot and chillies drizzled with a cool, refreshing yogurt dressing. I will admit that I did use shop bought flatbreads on this occasion to save time but feel free to make your own if time allows.

I have separated the recipe into its constituent parts so you can plan ahead. the dressing and pickles can be made ahead of time. The dressing can sit in the fridge overnight but I would tend to make the pickled carrot and cabbage on the day so they retain some crunch.

IMG_20160316_192733

Ingredients- serves 4
For the kofta
400g lamb mince- I used 20% fat mince
1 small red onion
2 garlic cloves- crushed
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tbsp chilli powder (optional)
Large handful of fresh mint leaves- finely chopped
Salt and pepper to season

For the pickles
1 small red cabbage- shredded
1 large carrot- grated
3 tbsp.white wine vinegar
1 1/2 tbsp caster sugar
Jarred mild to medium green chillies

For the yogurt dressing
100ml plain Greek style yogurt
Handful of fresh mint leaves- finely chopped
2 tsp ground cumin
1 tbsp olive oil
2 garlic cloves- crushed
1/2 tsp salt

1. Get started by making the dressing. All you need to do is combine all the ingredients, cover and leave in the fridge  until you need it. Simple!

2. Again, the kofta recipe itself is also straightforward. Take a pan and a very small amount of vegetable oil over a medium heat. Add in the onion and garlic and cook until softened. Remove from the heat and cool. Take the mince and add the spices. mint and seasoning to it. Chilli can be added if you like a bit more heat but it is delicious without so you can taste each spice. When the onion and garlic mixture is cool, add this to the mince and use your hands (clean of course!) to squidge and squish it until firm. Cover and place in the fridge for half an hour whilst you do the pickled veg.

3. I pickled each vegetable separately so each retained its colour. Take two bowls and add the cabbage to one and the carrot to the other. Add 2 tbsp white wine vinegar and 1 tbsp sugar to the cabbage and 1 tbsp vinegar and 1/2 tbsp to the carrot. Mix well to combine and set aside for at least half an hour; stir from time to time.

4. When you are ready to get cooking simply shape the kofta into small balls or sausage shapes; make sure they are as unform in shape and size as you can so they cook evenly. Heat a little oil in a frying pan over a medium heat. Add the kofta and cook for around 10 minutes until golden on the outside and cooked through. Sometime I like to start them off on the hob and then finish them in the oven which also frees a bit of hob space up if you need it. For this heat the oven to 200c/ 180 fan and cook to finish them off.

5. Now for the assembly! Take 4 flatbreads and reheat either in a dry, hot pan or griddle. Place one on each person’s plate and layer with the pickled vegetables, kofta and yogurt dressing. This is perfect for feeding a crowd as everyone can load up their own flatbread as they like. A little crumbled feta is also a delicious addition!

Flatbreads loaded with spiced kofta- roll on BBQ season!

 

Advertisements

Warming chickpea and lamb kofta tagine

Treat yourself to this chickpea and lamb kofta tagine this week for a Middle Eastern flavour fix. This recipe is simple but packed with spices and vegetables which the whole family will enjoy. When you think of tagines you tend to think of fluffy cous cous which is served with it but with the chickpeas all you need is a fork! Flatbread is also delicious with it and a perfect scoop for the sauce.

IMG_20150924_192722

Ingredients- serves 4
For the lamb kofta
400g lamb mince- I used 20% fat
1 large red onion- finely chopped
2 garlic cloves- crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp cayenne pepper
Salt and pepper

For the sauce
1 red onion- finely chopped
2 garlic cloves- finely sliced or crushed
1 red pepper- finely sliced
2 tsp ground cumin
2 tsp ground coriander
1 tbsp harissa
1 tin of chickpeas- drained and rinsed
2 tins of chopped tomatoes- blended with a hand blender
1 bag of baby spinach
1 block of feta- approx. 200g
Fresh coriander to serve

1. Start off by simply combining all the ingredients for the kofta, making sure you season it well. I don’t use egg or breadcrumbs because if you are using a good quality mince it will hold together in koftas after working it in the bowl. Get your hands into the mixture and start working the mince until it comes together and firms up. Shape into small sausage shape koftas. Take a frying pan and heat a little vegetable oil over a medium heat; fry off the kofta in small batches until they are golden on the outside. Remove from the pan and set aside; repeat until all have been fried.

2. Preheat the oven to 200c/ 180 fan for later. Now for the sauce! Take a large frying pan and heat a little vegetable oil. Cook the red onion, garlic and red pepper over a low to medium heat until softened and getting a little colour. I like to add salt to the onion at this stage to draw out some the moisture from the onion. Add in the cumin, coriander, paprika and cayenne and cook for a further minute before stirring in the harissa. I then add the rinsed chickpeas into the pan and toss in the spices so they get a lovely coating.

3. Add the tinned tomatoes in the pan and bring to a simmer. I blended the tomatoes using a hand blender for a smoother finish but you can keep them chunkier if you prefer. Shred the spinach roughly and add into the pan in a couple of batches to wilt it down. Next, pop the kofta in the pan and make sure they are covered with some tomato so they don’t catch in the oven. Top with crumbled feta and cook in the oven still in the frying pan for around 30 minutes until the kofta are cooked through and the feta is getting some colour. Finish with a sprinkling of fresh chopped coriander and away you go!

Chickpea and lamb kofta tagine- a warming and hearty meal perfect for a midweek dinner! One more photo? Go on then!

IMG_20150924_192537

Lamb, beetroot, feta and mint koftas with homemade tzatsiki

Go Greek this summer with these lamb, beetroot, feta and mint koftas. Ideal to make and enjoy straight away but also delicious cold as well as freezing well. Dig in for dinner or pack for a picnic! Every for kofta need a killer dip so I’ve given you my homemade tzatsiki recipe too- don’t say I don’t treat you!

wpid-20150607_202315.jpg

Ingredients- serves 4-6
400g lamb mince
2 medium beetroots- peeled and grated
1 small pack of feta
1 small pack of fresh mint- finely chopped
Ground cumin and coriander
Salt and pepper

For the tzatsiki
Natural Greek yogurt
1/2 cucumber- grated
Handful of fresh mint- finely chopped
2 garlic cloves- crushed
Olive oil
Ground cumin

1. Start off by placing the lamb mince in a large bowl and add in the grated beetroot, crumble in the feta, chopped mint and season well. Add 1 tsp of the ground cumin and 1 tsp ground coriander. Work the mince with your hands so it becomes firm and binds together. Decent mince shouldn’t need an egg or breadcrumbs to help it along so give it a little time and form small sausages with the mixture. Place the kofta on a baking tray and chill in the fridge for at least half an hour or until you need them.

2. Meanwhile make the tzatsiki by grabbing a bowl and pouring the yogurt in followed by the mint, cucumber,garlic, a glug of olive oil, pinch of salt and a good pinch of ground cumin. Cover and chill.

3. When you’re ready to enjoy the koftas, simply heat a little oil in a large nonstick frying pan and fry in batches over a medium heat. Serve in pitta bread with salad, pickled chillies and top with the tzatsiki. If you have leftover kofta then they are delicious cooked in a tagine style with a base of tomato- http://wp.me/p4O5jd-e3.

Greek lamb, beetroot, feta and mint kofta with homemade tzatsiki- a summertime winner!