Lamb koftas with tomato and onion salad

All the recipes here we have made and tested and this is one of our favourite from the book Gut Gastronomy. I was lucky enough to go to Greyshot Manor that has now sadly closed but the course we did there on food and nutrition was one of the best I have been on. Most importantly the food was delicious!

Recipe by By Vicky Edgson and Adam Palmer

Yields1 Serving
 500 g minced, lean lamb
 1 small onion, finely grated
 1 fresh red chilli, deseeded and finely chopped
 10 g fresh root ginger, peeled and grated
 10 g mint leaves, chopped
 10 g coriander leaves, chopped
 ½ tbsp ground cumin
 ½ tbsp ground coriander
 2 garlic cloves, crushed
 4 tomatoes
 1 red onion, finely chopped
 4 mint sprigs, chopped
 2 coriander sprigs, chopped
 1 tbsp olive oil
 4 tsp melted butter
 Large pinch of salt
1

Mix lamb, onion, chilli, ginger, herbs, ground spices, garlic and salt in a bowl. Divide into 8 portions and roll each one into a long sausage shape. Thread each kofta onto a metal or bamboo skewer. Cover and keep in fridge until you’re ready to cook them.

2

Chop the tomatoes and mix them with together with the onion, mint, coriander and olive oil, then serve on a plate. Season.

3

To cook the koftas, heat a griddle pan over a medium heat. Lightly brush the koftas with the melted butter and cook them for 3-4 mins on each side. Remove from the pan and set aside to rest for 10 mins.

4

Serve koftas on top of salad with a squeeze of lemon juice.

These can be made in batches and freeze well, but you must reheat thoroughly. Eat cold for packed lunches and picnics – they’re a source of energy and digestion-healing amino acids.

Ingredients

 500 g minced, lean lamb
 1 small onion, finely grated
 1 fresh red chilli, deseeded and finely chopped
 10 g fresh root ginger, peeled and grated
 10 g mint leaves, chopped
 10 g coriander leaves, chopped
 ½ tbsp ground cumin
 ½ tbsp ground coriander
 2 garlic cloves, crushed
 4 tomatoes
 1 red onion, finely chopped
 4 mint sprigs, chopped
 2 coriander sprigs, chopped
 1 tbsp olive oil
 4 tsp melted butter
 Large pinch of salt

Directions

1

Mix lamb, onion, chilli, ginger, herbs, ground spices, garlic and salt in a bowl. Divide into 8 portions and roll each one into a long sausage shape. Thread each kofta onto a metal or bamboo skewer. Cover and keep in fridge until you’re ready to cook them.

2

Chop the tomatoes and mix them with together with the onion, mint, coriander and olive oil, then serve on a plate. Season.

3

To cook the koftas, heat a griddle pan over a medium heat. Lightly brush the koftas with the melted butter and cook them for 3-4 mins on each side. Remove from the pan and set aside to rest for 10 mins.

4

Serve koftas on top of salad with a squeeze of lemon juice.

These can be made in batches and freeze well, but you must reheat thoroughly. Eat cold for packed lunches and picnics – they’re a source of energy and digestion-healing amino acids.

Lamb koftas with tomato and onion salad

Recipe by

By Vicky Edgson and Adam Palmer

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