Lamb Kofte with Tomato & Onion Salad Recipe
Based on a traditional Turkish dish, these delicious skewers are a lovely, summery way to enjoy our lean minced lamb - paired with a zesty, easily-made tomato salad, they’re also pretty healthy, too. You can cook these kofte on a barbecue, rather than a griddle, if you like (be sure to get the charcoal really hot beforehand, and check the kofte are cooked through before serving). Makes 4 skewers.
Method
To make the kofte, first toast the spices; put the cumin and coriander seeds into a small, dry saucepan and place over a medium-high heat until they smell fragrant (the coriander seeds might start to pop). Tip the seeds into a mortar, add the cinnamon, then pound with the pestle to give a rough powder. Tip the spices into a large mixing bowl, add the rest of the kofte ingredients (except the olive oil), season to taste with the salt and pepper, and mix it all together until well blended. Divide the lamb mixture into eight and roll each piece into a balls. Next, place one ball at a time on a chopping board and use your hands to roll and lightly press it into an oval – the traditional kofte shape. Take four metal skewers and thread two kofte on to each skewer.
