[feast_advanced_jump_to] I absolutely LOVE cooking with lamb, it’s one of Chris and my favourite meats! From a traditional Lancashire hotpot, to roast lamb, to lamb curry (lamb works REALLY well in a curry), Korean style lamb cutlets and my crispy lamb salad (my favourite salad of all time), it’s such a versatile meat that works well in so many flavour combinations. These Lamb Koftas are no exception, the lamb works so well with the spices and the fat in the lamb means they’re going to be full of flavour and nice and juicy. This recipe, however, is actually one of Chris’s. I’m sure I’ve mentioned before he loves to cook, and I love it when he does 😊
- I’m also adding 1/4 tsp of chilli flakes along with the spices and seasoning to give a little kick of heat but that’s completely optional. 👩🍳PRO TIP When shaping them onto skewers use a damp hand. This will help the mixture stick to the kebab skewer and not your hand.
First of all we’re going to fry off the onions until they’re just starting to caramelise. This gives a little hint of delicious sweetness to the koftas.Next we add the rest of the ingredients into a bowl and give it a good mix togetherShape the koftas into sausage shapes around metal skewers.
Then we griddle, grill (broil) or BBQ the koftas until beautifully golden and cooked through. 👩🍳PRO TIP As with most meats you want to rest them for 3 to 5 minutes before serving. This is a key step to ensure that the lamb koftas are lovely and juicy. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Soft Fluffy Homemade FlatbreadsSimple salad ingredients or a green salad.A simple mint yoghurt dip (such as Raita) or Tzatziki.And occasionally some homemade chips.
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