These lamb kofta’s are super easy to make and they taste great, if you have a small blender it makes things even easier. This is a good time to buy Sriracha sauce
500g of lamb mince
3 cloves of garlic
1 small onion
1 inch of peeled ginger
2 tsp of cumin
1 tsp salt
Handful of fresh coriander
1/4 tsp cinnamon
2 tsp smoked paprika
For the chutney
8 cheery tomatoes
1 clove garlic, crushed
1 tbsp Red or white wine vinegar
1 tbsp sugar
1/2 tsp chilli flakes or 1 tsp of Sriracha sauce
Start with the koftas, put the lamb mince into a large bowl and break up with a fork. Hopefully you have a blender then add the onion, ginger and garlic into it with a small amount of water and blend to a fine paste, then add the coriander and blitz.
If you don’t have a blender then chop up all the ingredients as finely as you can. In either case add this mixture to the lamb along with the salt and spices.
It’s time to get your hands dirty! Use your hands to combine the ingredients, you can try and mix it with a fork or spoon but it won’t work as well.
Once everything is combined shape the lamb mixture into cylinders, if you have skewers then shape them round the skewers, if not then simply roll them into cigar shapes a couple of inches long. You should get 6-8 kofta’s
I tend to leave them in the fridge at this point so they hold their shape better, even if only for fifteen minutes while the oven heats up.
Put the oven on at 180 and when ready to cook place the meat on a rack on a baking tray lined with tin foil and place in the oven, they will take around 45-50 mins to cook, turn them once or twice during the process so they are nicely browned on all side.
While the kofta’s cook make the tomato chutney. Simply half the tomatoes and crush/chop the garlic. Add a little olive oil to a small pan and fry the garlic on a low heat for a couple of minutes, next add the tomatoes, sugar and vinegar plus either the chilli or Sriracha sauce. If this seems like too much spice then just use less.
It will cook on a low heat while the lamb is in the oven, when it is ready it should be a thick consistency and the tomatoes should have broken down.
When the lamb is brown on all sides serve with the chutney with rice, salad and sour cream or yoghurt