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Kofta is a beloved meal in many different cultures around the world. The Middle East and Central Asia are the birthplace of these flavorful meat or veggie balls. Traditionally, koftas were made with the intention of elevating ground meat and other components to a more gourmet level, and they were served with a variety of flavorful spices and sauces. around time, kofta recipes diversified, catering to regional preferences all around the world. The dish represents the ability to cook across cultural boundaries by combining different flavours and textures. The rich history and delicious flavour of kofta dishes from all over the world, such as Indian malai kofta and Middle Eastern lamb kofta, continue to bring together foodies.
Recently Food expert, Nigella Lawson took to her Instagram and shared Lamb Kofta with Garlic Sauce. She says, “These are rather like Eastern Mediterranean meatballs in sausage form, though you can come across them as fat burger-like patties, too. I simply fry them in a pan. And much as I like the long lollipop approach, I can’t make a skewer fit in the frying pan, so sausages — albeit highly seasoned and juicy sausages — it is.”
Ingredients:
For Kofta
500 g minced lamb
1 (approx. 150g) onion (peeled and coarsely grated)
2 fat cloves garlic (peeled and minced)
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground allspice
½ tsp ground white pepper
1 tsp Maldon sea salt flakes
3 x 15ml tbsp finely chopped flatleaf parsley leaves
3 x 15ml tbsp finely chopped fresh mint leaves
2 x 15ml tbsp regular olive oil
For Garlic Sauce
400 g Greek yoghurt
4 cloves garlic (peeled and minced)
finely grated zest of 1 lemon and 3 x 15ml tablespoons of juice
2 tsp Maldon sea salt flakes
2 tsp dried mint
Method: To make the kofta, combine all of the ingredients (excluding the oil) in a large bowl and mix gently but thoroughly using damp hands. Although a well-blended mixture is essential, it should not be too compact.
For more uniform cooking when frying, flatten the sides of sausages made from 2 heaping tablespoons of the mixture before placing them on a small baking sheet lined with plastic wrap. About 10 kofta should result from this process; place them on the prepared baking sheet as you go.
Put the baking sheet in the refrigerator for 30 minutes to help firm up the kofta. As you wait, make a dip by mixing together some yoghurt, garlic, lemon zest and juice, salt, and dried mint. Your sauce is done.
Olive oil should be heated in a big frying pan and the kofta should be fried for about 5 minutes on each side over high heat until they are cooked through. Turning them over could potentially break them, so be careful. Garlic sauce, salad, and flatbreads can be served alongside.
