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2011
Delicious Magazine Recipe Feature Recipes published in Princes Trust Charity 'Trusty' Cookbook Guest panellist on UKTV Food's 'Market Kitchen' Recipes published in 'Come Dine With Me Special Occasions' book Blog named as a "Media Must-Have" in Jan & Feb issue of Olive Magazine

2010
Launch of Sabrina's one-to-one private cookery tuition Guest critic on Gordon Ramsay's 'F-Word' series finale Organised Top Chef Charity Banquet for Haiti raising £70,000 for 'Action Against Hunger' Seasonal Food & Recipe Writer for 'Blue Tomato'

2009
Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Wednesday, 13 April 2011

RECIPE: Spicy Lamb Koftas (Or Koofteh as we say in Iran)

So many countries around the world have their own version of these meaty patties and it just goes to show you how versatile they can be. I love every single version of them, but here is my own version that borrows its earthy spices from the middle east, but takes its heat from the fiery chillies that the Indians use to flavour their version. I like to serve mine with aromatic Basmati rice, which makes the perfect accompaniment.

Spiced Lamb Koftas

500g minced lamb (minced beef also works)
4 inches grated ginger
2 red chillies
4-6 garlic cloves
1 teaspoon of turmeric
8 spring onions (white parts only)
1 heaped teaspoon of cinnamon
2 heaped teaspoon of ground cumin powder
1 tablespoon of Maldon sea salt
1/2 teaspoon of cracked black pepper
1 very generous handful of coriander
Tablespoon of cooking oil

Method

Place the lamb mince into a mixing bowl then finely chop your chillies and garlic and thinly slice your spring onions and add them to the lamb. Add all your seasonings and spices to the lamb and finely chop your coriander and also add to the lamb. Using your hands, really work in all the ingredients into the mince and ensure the are all well incorporated and divide the mixture into balls (roughly the size of golf balls) and pat them down to flatten them. They should be approximately 3 inches wide and about 1 inch thick.

In a preheated frying pan on a medium-high heat, add your oil and without over-crowding your frying pan, fry several of the patties at once. Once in the pan, don’t keep moving them around, just leave them to colour nicely on each side, allowing 6-8 minutes cooking time on each side. Once cooked through, serve immediately. Great with rice, but naan bread or tortilla wraps are also a great way to eat them, perfect with a drizzle of thick Greek yoghurt.

2 comments:

  1. Hi, I've just discovered you're blog and in loving your recipes! I was just wondering if there was another way to cook these other than frying them? I'm sure this is a silly question but could they be grilled?

    ReplyDelete
  2. Hi! You definitely can grill, BBQ or dry fry them (as lamb has plenty of fat in it!) Good luck and let me know how it goes! Best wishes Sabrina x

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