CF 39/60 Lamb Kofta for Ali & Sophia

2015-01-31
  • Yield : 10 to 12
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

Ingredients

500g minced lamb

100g of bought paste or sauce that contains; onion ginger & garlic (see method)

1 tablespoon each of whole cumin and coriander seeds

Lemon grass stalks (the upper close to leafy parts) as skewers

salt & pepper for taste

1 hot chili finely chopped (optional)

Oil for cooking

Serve with yogurt and mint Raita ( optional)

Method

Crack the spices open in a pestle and mortar or roughly grind them. Select a sauce or a paste that already has onion, ginger, garlic and salt in its content. I use my own mixture of my ‘signature sauce’ as displayed in my blog that is concentrated flavour however you may simply try grating 4 cloves of garlic, 2og fresh ginger, 75g of onion and fry it for roughly 5 minutes with 1 tablespoon of oi to make it flavorsome and then add to the meat instead with chili as optional, but you would need to flavour the mince with at least some salt to taste and cracked pepper as desired OR mix the mince with the spices and the paste/sauce and add salt and pepper as preferred. Marinate the mince in the mixture for at least 10 to 20 minutes before assembly. Take a good tablespoon of the mince and then wrap the meat around the Lemon grass stalks that you would normally throw out (see variations). The stalks can be about  6 inches (15cm) in length. Make as many as the mince would allow and then cook it on the bbq, under the grill or simply pan-fry till cooked. When grilling or barbecuing make sure that you spray the meat with some oil to keep it moist and turn the meat a few times as it cooks roughly 15 to 20 minutes. I made 10 koftas in total as pictured.

Variations and My Story

My signature sauces that I often talk about are my own and they have all the flavours necessary to create any meal. They are concentrated and naturally flavorful. If you don’t have access to my sauces then follow the recipe method or use your own judgement. The most used part of the lemon grass is about the length of your finger and the rest just gets thrown out because it is woody and chewy nature which is never a nice thing to bite into unexpectedly. Use the bases of the lemon grass in cooking etc and the remainder can then be used as the sticks for kebabs, satay, kofta etc. Serve the kebabs as you wish; with flat bread and salad, over rice and mint Raita! You will see in the picture that I have used the unwanted part of the lemon grass that gets thrown out as the skewer.  Before using it carefully clean it as it would have many layers of leaves and ensure that the stalks with leaves are all sturdy enough as skewers then wrap the meat to it so it binds, however and egg can always be use as a binder. When cooking, as the lemon grass wilts it will start to infuse the flavours into the meat. If all else fails, use what you are comfortable with like; ordinary skewers that you already have in your pantry and enjoy!

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