Lamb Kofta Recipe with Candied Jalapeño Mint Jelly
Lamb Kofta Recipe with Candied Jalapeno Mint Jelly
We are so thrilled to introduce our new Candied Jalapeño Mint Jelly, that we have dived straight into spring with a lamb recipe we know you’ll love. Kofta (also known as kofte, keftedes, kafta) is a hugely popular dish from the middle east. It can contain a variety of ingredients, but is predominantly made from ground meat, mixed with herbs and spices and cooked over fire. They can be found in countries from Europe to Central Asia, and cooked in a variety of ways, but I am cooking these lamb kofta on skewers in a griddle pan.
Despite the number of ingredients listed, it’s a very simple recipe, which really just needs some preparation. The cooking time is only 5-6 minutes. I’m sure, like me, your spice cupboard already has most of the ingredients already, but if not, simply leave out what you don’t have. If you prefer parsley instead of coriander, go ahead and change it. Recipes are only a guideline, so make it your own. It’s going to be tasty either way!
The Candied Jalapeño Mint Jelly brings a touch of sweetness and mild heat to this dish, and we are sure you’re going to love this new addition to our collection. These lamb kofta are worth a little effort, and we would love to see your versions. Don’t forget to tag us in your Instagram posts and stories, and let us know what you think!
IG : @Cilly_Gram
For the Kofta:
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, finely minced
500g lamb mince
1 small bunch fresh coriander, finely chopped
2 tbsp fresh mint leaves, finely chopped
1 tbsp oregano
1 tsp ground cinnamon
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1 tsp black pepper
1/4 cabbage, finely shredded
2 tomatoes, cut in chunks
1/3 cucumber, cut in chunks
1/3 red onion, finely sliced
Pinch of sumac (we recommend Ozi Lala’s Sumac ) or dried chilli flakes
- In a frying pan, heat the olive oil on a medium/low heat and sweat the onion and garlic for 5 minutes until translucent.
- Remove from heat, place into a large bowl and leave aside to cool.
- Once cool, add the spices, mint and coriander and mix.
- Add the lamb and using your hand, mix and work the meat until it forms a ball.
- Check the seasoning by frying a teaspoon of your mince. If it’s good, refrigerate for one hour. If not, add more seasoning to your liking.
- After one hour, remove meat from refrigerator and assemble your kofta.
- You can use wooden or metal skewers (be sure to soak wooden ones first, so they don’t burn), wet your hand and take a 1/4 of the meat mixture and mould around the skewer. Try to mould uniformly so it cooks evenly (my kofta are 4cm in diameter, 20cm long)
- Put them back in the refrigerator for 30 minutes.
- Heat a griddle pan on a medium/hot heat, and brush the kofta with olive oil, and place all four on the pan. They should sizzle. Gently turn them every 30 seconds, for around 5-6 minutes, until cooked.
- Remove the kotfa, and let them rest.
- Add the pitta bread to the pan to soak up the juices (or use a dry pan if you prefer), then assemble the salad, yoghurt, Candied Jalapeno Mint Jelly and garnish with coriander, mint and sumac.