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Spiced Lamb & Aubergine Koftas
Prep Time
20 Minutes
Cook Time
15 Minutes
Ingredients
17
Servings
4
These lamb and aubergine koftas taste great and are quick to prepare – making them great for all occasions, from parties to mid-week meals.
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…
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
For the Tomato Dip:
1 teaspoon vinegar
3 tablespoons tomato purée
4 tablespoons cold water
1 teaspoon brown sugar
¼ teaspoon Hot Chilli Powder
¼ teaspoon Mint Herb
For the Koftas:
3 tablespoons oil
225 grams (8 ounces) aubergine, finely diced
350 grams (12 ounces) lamb, mince
50 grams (2 ounces) fresh breadcrumbs
2 teaspoons tomato purée
2 teaspoons Ground Cumin
1 teaspoon Ground Allspice
1 teaspoon Hot Chilli Powder
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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