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Spiced Lamb & Aubergine Koftas
The addition of the cumin and allspice with a fiery chilli kick gives them plenty of added oomph and are perfect served with a variety of tangy dips.
See how simple it is to create this great-tasting dish below…
Ingredients
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For the Tomato Dip:
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1 teaspoon vinegar
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3 tablespoons tomato purée
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4 tablespoons cold water
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1 teaspoon brown sugar
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¼ teaspoon Hot Chilli Powder
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¼ teaspoon Mint Herb
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For the Koftas:
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3 tablespoons oil
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225 grams (8 ounces) aubergine, finely diced
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350 grams (12 ounces) lamb, mince
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50 grams (2 ounces) fresh breadcrumbs
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2 teaspoons tomato purée
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2 teaspoons Ground Cumin
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1 teaspoon Ground Allspice
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1 teaspoon Hot Chilli Powder
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¼ teaspoon sea salt
Key Products
Instructions
- 1 To prepare the dip, place all the ingredients in a small saucepan and simmer gently for 1 minute. Set aside to cool.
- 2 To prepare the koftas, heat the oil and fry the aubergine until soft. Drain and cool. Combine the lamb with the breadcrumbs, tomato purée, Cumin, Allspice, Chilli Powder and Salt. Stir in the aubergine and mix thoroughly.
- 3 Divide the mixture into 8 pieces and roll into ’sausage’ shapes. Push a wooden or metal skewer through the length of the ’sausage’ to form a kofta. Cook for 10-15 minutes under a pre-heated grill, turning occasionally until cooked throughout.
- 4 Accompany with the tomato dip and crisp salad.
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