Bulletproof Lamb Koftas

edited December 2012 in Recipes
This is a recipe I've just put up on my blog over at http://effectiveeating.blogspot.co.uk/. Check out on there to see the article with pictures, as well as the rest of my recipes. I'd appreciate it if you left comments as well. One last thing before the recipe, I'm blown away by how good these taste! You've got to give them a go!

Check out the original article is at: http://effectiveeati...amb-koftas.html



This is a really straight forward Lamb kofta recipe that can also be used for meatballs and burgers, but for that traditional Greek feel, its best served on a stick! I can't tell you how good these are!

First, a note about the lamb: I've recently started using only grass fed beef and lamb and there are a few reasons for this that I'll be covering in a later article, but the biggest benefit of using grass fed is the flavour and texture of the meat. Getting grass fed couldn't be simpler, I get mine from those awesome guys over at http://www.athleat.co.uk but there are loads of online suppliers out there these days, just google it. The irony is that not only is the quality, flavour, texture and animal welfare superior to grain finished supermarket meat, when you buy it direct it's actually cheaper as well!

Anyway, on to the recipe:


(this makes about 15 Koftas, 4 or 5 is about enough for 1 person)
  • 1kg minced grass fed lamb
  • 4tsp ground coriander (you can use fresh as well)
  • 3tsp ground cumin
  • 1tsp chilli flakes
  • 2 clover of garlic
  • 1/2 a large onion

Preheat a griddle pan on a medium to high heat on the stove top (you can grill them or bake if you like). Finely dice the onion and garlic and throw it in a large mixing bowl along with the rest of the ingredients and a good grind of black pepper. The get your hands in and work the mixture until all the ingredients are thoroughly mixed. Grab a small handful of the mixture, a bit bigger than a golf ball, and roll it up into a ball. Once its in a ball, roll it out into a sausage shape and then place it into the pan. Repeat until you run out of meat! They take about 3 or 4 minutes per side and you'll have to turn them a few times to get them browned all over. It's a good idea to do them in batches rather than overcrowd the pan. Simple! You can serve them with all sorts, but they make a tasty handy snack as well when cold.


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