Lamb Koftas with Ballymaloe Mint Jelly

  • Cooking Time: 15 minutes
  • Serves: 4
  • Allergens: Dairy

Rate This

0 / 5 0

Your page rank:

Description

Lamb koftas are a Middle Eastern dish like no other – and can be adapted in so many ways, with the addition of diverse herbs & spices. Serve with Ballymaloe Mint Jelly and hummus or dhal to balance the deep, earthy flavours of the koftas.

 

Ingredients

  • 500g lean lamb mince
  • 2 tbsp Ballymaloe Mint Jelly
  • 1 spring onion (finely chopped)
  • 1 garlic clove (crushed)
  • 1 tbsp sunflower oil
  • Sea salt & freshly-ground black pepper

Dietary Suitability

Method

  1. For the koftas, mix the Ballymaloe Mint Jelly, spring onion and garlic into the lamb mince and season with sea salt & freshly cracked black pepper. Fry off a small piece to taste - and adjust the seasoning if necessary.
  2. Season and shape into 12 even-sized cigar shapes, before sliding each one onto a lightly-oiled wooden skewer.
  3. Heat a large frying pan on a medium heat and fry the koftas for 6-8 minutes, turning regularly, until golden and cooked through.
  4. Serve with hummus or dhal and a generous serving of Ballymaloe Mint Jelly on the side.

  • Cooking Time: 15 minutes
  • Serves: 4
  • Skill: Medium
  • Allergens: Dairy

Rate This

0 / 5 0

Your page rank:

Menu