Sundays like this call for barbecues.
Since the weather got a bit nicer, my herb pots have sprung back to life, and since I had some lamb mince in the fridge… lamb and mint koftas it was!
Ross, light the charcoal: it’s kofta time.
These took mere moments to put together, and I got 6 good sized koftas out of 500g lamb mince, which was pretty satisfying.
To make these lamb and mint koftas, you need:
500g lamb mince. Use fresh instead of frozen for a better texture.
half a red onion, very very finally diced.
1 tbsp ground cumin
1 tsp salt
3 fat cloves garlic,
a good handful of fresh mint leaves
1 tbsp olive oil – to bind the mix together
This could not be any simpler. Put everything in a big bowl, and mush together using your hands. You could put everything in a food processor and mix that way, but I could not be bothered for what is less than 5 minutes work.
To make koftas, split the mixture into 6 equal lumps, and shape into a sausage shape around a wooden or metal stick.
If you don’t fancy koftas, you could shape the mix into meatballs, or burgers. Whatever you fancy.
As I mentioned, we cooked ours on a barbecue, but if not, stick them under a grill and turn every few minutes until the meat is cooked.
We ate these with a tomato and feta salad (using the other half of the red onion), and a simple green salad with caesar dressing, and washed it down with a beer in the sunshine. T’was lovely.