Musgrave-MarketPlace-Lamb-Kofta-Recipe BACK

Lamb Kofta Recipe

Food | 5th July 2018

The Dish: Lamb Kofta, Cumin and Coriander Carrot Dip, Pickled Fennel, and Aubergine Caviar.

What You’ll Need (Serves 4)

Lamb Kofta

  • 500g Lamb Mince
  • 2gr Of Ground Cumin
  • 2gr Of Ground Coriander
  • 2 Finely Chopped Garlic Cloves
  • 5gr Of Chopped Fresh Mint
  • Extra Virgin Olive Oil

Carrot Dip

  • 250gr Of Ardo Carrot Puree
  • 2gr Of Coriander Seeds
  • 2gr Of Cumin Seeds
  • 30ml Of Extra Virgin Olive Oil

Pickle Fennel

  • 250gr Of Thinly Sliced Fennel
  • 5gr Of Sugar
  • 5gr Of Salt
  • 1 Clove Of Garlic
  • 200ml Of Cider Vinegar

Aubergine Caviar

  • 1 Large Aubergine
  • 4 Cloves Of Garlic
  • 30ml Of Extra Virgin Olive Oil
  • Salt & Black Pepper

Creating The Dish: 

Kofta
In a large bowl mix all the ingredients together.
Divide into 8 balls.
Roll each ball on a flat top with a cupped hand to turn give them an oval shape.
Thread onto 4 metal skewers and brush with oil.
Cook on hot griddle for 3-4 mins each side.

Carrot Puree
Place the puree and spice in a blender.
Blend until smooth, adding olive oil gradually.
Season with salt and pepper.

Pickle Fennel
Bring the vinegar, salt, sugar and garlic to a boil.
Poor over the thinly sliced fennel.
Leave to marinate over night.

Aubergine Caviar
Cut the aubergine in half.
Score the flesh with a sharp knife.
Go deep into the flesh but do not cut through the skin.
Season with a little salt.
Bake in the oven at 180C for 20 minutes, until the flesh is fully cooked and slightly dark.
Leave to cool down for a few minutes.
Scrape the flesh from the skin into a bowl.
Add in the finely chopped garlic and run a fork through the flesh to shred it and mix it with the garlic.
Season with salt and olive oil.

Bon Appétit

This recipe contains 530Kcal per serving.

Simple Share Buttons
Simple Share Buttons