the Breville Test Kitchen
Lamb Kofta
No mortar and pestle required for this magic carpet flavour ride. A fragrant spice paste is made in seconds then combined with freshly minced lamb for a meaty, juicy kofta that’ll transport you to the bustling markets of the East. Just roll n’ sizzle then pair with pickled cabbage, tabbouleh and yoghurt.
40 mins total time
40 mins active time
Easy
Makes 8
Ingredients
Measurements:
700 g trimmed lamb rump or lamb shouldercut into 2.5cm pieces
1 brown onionpeeled and quartered
3 cloves garlicpeeled
1½ tsp ground coriander
1½ tsp ground cumin
¾ tsp ground all spice
¼ tsp ground cinnamon
1½ tsp grated lemon zest
½ tsp dried chilli flakesoptional
¾ tsp Coarse salt
½ tsp ground black pepper
2 tbsp olive oil
To serve
Essential Pickled Cabbage
Couscous Tabbouleh
Greek-style yoghurt
Flat bread
Instructions
- 1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add half the lamb and process until evenly minced. Transfer to a mixing bowl and repeat with the remaining lamb.
- 2Add the onion, garlic, spices, zest, chilli flakes, salt and black pepper to the processor bowl and process to form a paste, scraping down the bowl occasionally. Return the lamb to the processor with the spice paste and process until just combined.
- 3Divide the lamb mixture into 8 equal portions. Form each portion into a sausage shape, approximately 10cm long. Lightly brush with the oil.
- 4Heat a grill pan or barbecue on high heat. Cook the koftas, in batches, until browned all over and just cooked through.
- 5Serve kofta with pickled cabbage, tabbouleh, yoghurt and flat bread, if desired.
