LAMB KOFTAS
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
- Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium
LAMB KOFTAS WITH BEETROOT & APPLE RAITA
Skewer patties of spicy lamb mince and serve with a vibrant pink yogurt sauce for an easy, freezable weeknight dinner
Provided by Katy Gilhooly
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the grill to high. Toss the onion with half the lemon juice, plus some seasoning, and set aside.
- Using your hands, mix the mince with 3 tsp of the garam masala and some seasoning. Divide the mix into 6, then roll each into a long thin sausage. Insert a skewer along the length of each kofta, then grill for 5 mins each side until cooked through. If using wooden skewers, soak them for 10 mins first.
- Make the raita as the lamb cooks. Mix together the yogurt, apple, beetroot, the remaining garam masala, the lemon juice and some seasoning. Serve the koftas with the onions, raita, lemon wedges, coriander leaves and cooked rice or wraps.
Nutrition Facts : Calories 488 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium
LAMB KOFTAS WITH CUCUMBER RAITA
Soothing cucumber and mint raita complements ground-lamb koftas with Indianspices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen hors d'oeuvres
Number Of Ingredients 12
Steps:
- Place onion, ginger, and garlic in a food processor; pulse until finely chopped. Add mint, cilantro, garam masala, salt, and pepper; pulse until finely chopped, scraping sides as needed. Add egg and lamb; process until fully combined, scraping down sides as needed.
- Shape mixture into 1-inch balls; flatten into patties. Heat a saute pan over medium-high heat; add oil. When hot, add patties in batches; cook until cooked through, about 2 minutes per side. Transfer to a paper towel-lined baking sheet to drain.
- Insert a toothpick or skewer into each patty; place on a platter. Serve with raita, and garnish with fresh mint sprigs.
GREEK LAMB KOFTAS
Koftas are really tasty and a bit like a meatball of a skewer. In fact, these can always be made off the skewers as meatballs if you wanted to switch them up a bit. I originally found this recipe in a British cooking magazine.
Provided by Sarah_Jayne
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all the ingredients until well blended.
- Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
- Thread onto 4 metal skewers and brush with oil.
- Heat the pan (a griddle pan works well) until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
- Season if you want, and serve. They are nice drizzled with a bit of yoghurt.
Nutrition Facts : Calories 358.3, Fat 29.4, SaturatedFat 12.7, Cholesterol 90.7, Sodium 75.2, Carbohydrate 1.4, Fiber 0.6, Protein 20.9
CUCUMBER RAITA FOR LAMB KOFTAS
Serve this cucumber raita-a cooling yogurt condiment-with our Lamb Koftas.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 3/4 cups
Number Of Ingredients 7
Steps:
- Cut cucumber into 1/4-inch dice. Transfer to a bowl; add yogurt, mint, lime juice, and salt. Stir to combine. Heat a skillet over medium heat; add oil. When very hot, add mustard seeds; cook until they pop. Add to yogurt mixture; stir to combine.
LAMB & ROSEMARY KOFTAS
Shape lamb mince around rosemary sprigs for a no-fuss, midweek meal that's on the table in just 20 minutes
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the grill to high. In a large bowl, mix together the mince, allspice and garlic. Season and shape into 8 koftas, each wrapped around a rosemary sprig, with the stalk sticking out at one end. Repeat until all the mince is used up. Brush the koftas with a little oil and place on a baking tray. Grill for 10 mins or until cooked through, turning once.
- Eat the koftas from the rosemary stalks or pull out the stalks before serving. Serve with the pitta, yogurt, lemon wedges, radishes, cucumber and pickled chillies, if using.
Nutrition Facts : Calories 488 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium
LAMB AND SUMAC KOFTAS
Lamb, apricot and date Koftas given an extra lift with the use of Sumac (Somaq) and Ras El Hanout (Moroccan spice mix)
Provided by BonusMeals
Categories Meatballs
Time 25m
Yield 12 Koftas, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
- Cover with cling film and place in the fridge for at least an hour.
- Take a handful of the mix, place on wooden skewers and mould to shape.
- Grill/BBQ turning gently every couple of minutes until browned and cooked through.
Nutrition Facts : Calories 444.5, Fat 30.5, SaturatedFat 13.1, Cholesterol 122.2, Sodium 354.3, Carbohydrate 18.7, Fiber 1.8, Sugar 11.8, Protein 23.6
PISTACHIO LAMB KOFTAS WITH APRICOT RELISH
These budget-friendly, Middle Eastern-inspired lamb meatballs make a simple yet tasty supper, served with fruity chutney and crisp wholemeal pittas
Provided by Jemma Morphet
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Put 1 1/2 tbsp olive oil in a frying pan, add most of the sliced onions with some seasoning and cook over a medium heat for about 15 mins until soft and golden.
- Meanwhile, heat the grill to high. In a large bowl, combine the mince, grated onion, ras el hanout, most of the pistachios, half of the parsley and some seasoning. Divide the mixture into 8 and shape into patties. Place on a baking tray and brush with 1/2 tbsp oil. Grill for about 10 mins, turning once, until browned and cooked through.
- Add the apricot jam, a large pinch of zest and half the lemon juice to the cooked sliced onions, bubble down until thick, then set aside. To make the salad, mix the carrots, reserved sliced onions and remaining parsley in a bowl, then toss in the remaining lemon juice and olive oil and some seasoning. To serve, spoon the apricot relish into the pittas. Then add the koftas, salad, yogurt and remaining pistachios. Alternatively, serve the pittas open with the filling piled on top.
Nutrition Facts : Calories 626 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
SPICED LAMB KOFTAS WITH MINT & TOMATO SALAD
Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt
Provided by Cassie Best
Categories Dinner, Main course
Time 45m
Yield Makes 4
Number Of Ingredients 12
Steps:
- In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning - don't be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.
- Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you're using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.
Nutrition Facts : Calories 329 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium
LAMB OR PORK KOFTAS - INDIA
These are meatballs....Indian style! From Classic International Recipes. You may sub garam masala for the spices cinnamon through mace. Serve with Recipe #482651 482651.
Provided by breezermom
Categories Lamb/Sheep
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a mixing bowl combine beaten egg, bread crumbs, 2 tbsp yogurt, and 1/2 tsp salt. Stir in cinnamon, cardamom, cumin, red pepper, cloves, and mace. (Or use 1 1/4 tsp Garam Masala). Add ground lamb or ground pork; mix well.
- Shape 1/4 of the meat mixture around each hard-cooked egg, completely enclosing the egg.
- In a large skillet brown the meatballs in hot Usli Ghee or cooking oil, carefully turning to brown on all sides. Remove from the skillet.
- In the same skillet cook the onion, garlic and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown. Drain off the fat. Stir in the tomato sauce, chili peppers, bay leaf, and 1/2 cup water. Bring to boiling; reduce heat. Simmer for 10 minutes.
- Add meatballs to the tomato sauce mixture. Cover and simmer for 30 minutes, turning meatballs every 10 minutes and spooning the sauce over them. Remove meatballs. Skim the fat from the sauce.
- Slowly add 1 cup of the hot sauce to the yogurt. Return to the skillet. Heat through, but do not boil. Remove the bay leaf.
- Transfer the sauce to a heated serving platter. Cut the meatballs in half crosswise. Place the meatballs, yolk side up, atop the tomato sauce mixture. Sprinkle parsley over the top.
- Serve with hot cooked rice or Chapati.
Nutrition Facts : Calories 577.8, Fat 42.3, SaturatedFat 19.1, Cholesterol 341.3, Sodium 526.5, Carbohydrate 17.6, Fiber 2.2, Sugar 9.3, Protein 31.6
LAMB KOFTAS IN FRESH FLATBREAD
Lightly spiced grilled meaty koftas in warm, crispy flatbread.
Provided by bertie2202
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Place all the ingredients (except flour/oil/water) plus a generous pinch of salt and pepper into a food processor and gently pulse until lamb resembles a rough mince and everything is well mixed.
- Form mince into koftas using wooden or metal kebab skewers and chill in fridge for 30 mins to firm up.
- Heat grill to a medium-high heat and place kebabs at a medium height beneath, cooking for 15-20 mins, turning occasionally until cooked through and lightly charred.
- While koftas are cooking, place sifted flour on a smooth surface, season with salt, make a well in the middle and add the oil and just enough water to bring together into a dry dough. Knead until smooth. If the dough seems sticky add a bit more flour.
- When smooth, roll the dough out to about 2mm thickness and place into a pre-heated, dry frying pan set over a high heat. Fry for 2 mins until slightly puffed up and beginning to colour, then flip and cook for a further 45 secs-1min.
- Remove flat bread, spread mixed leaves and parsley on top plus any condiments, then lay koftas on top. Wrap the flatbread and enjoy!!
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