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small bunch flat leaf parsley, finely chopped
small bunch mint, leaves finely chopped
1kg lamb mince
2 garlic cloves, grated to a purée
1½ tsp ground cumin
1½ tsp ground cinnamon
1½ tsp ground allspice
½ nutmeg, grated
1½ tsp salt
1½ tsp black pepper
olive oil, for frying
1. Grate the onion roughly over a sieve and press the pulp to squeeze out (and discard) the liquid. Put in a large bowl with the remaining ingredients (except the oil) and mix well. Shape into patties or around flat skewers, cover and chill for at least 1 hour.
2. Brush a frying pan or griddle with oil and cook the kofta in batches, until golden brown all over. Serve with pickled cherries, flatbreads and yogurt, if liked.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.