Lamb Koftas

25/11/2020
Yields20 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 1 kg lean lamb mince
 1 small onion, chopped
 2 garlic cloves, crushed
 2 tsp ground cumin
 1 tsp ground coriander
 1 tbsp chopped mint, fresh or dried
 Oil for brushing

Method

1

Mix all the ingredients (apart from the oil) together in a large bowl until well blended.

2

Divide into 20 small balls, then roll each ball on a board with a cupped hand to turn them into ovals. Refrigerate for 20 minutes or until firm.

3

In a lightly oiled pan on medium heat, cook the koftas until browned on one side, then turn. Once cooked, place on a tray lined with paper towel and pop in a low oven to keep warm.

4

Serve two per student (three for high school students) with a side of homemade tzatziki, a pumpkin and spinach salad and warm pita bread.

Variations

  • If your kids aren’t too keen on spicy food, replace the cumin and coriander with more fresh or dried herbs, lemon/lime juice or milder spices for seasoning.

Ingredients

 1 kg lean lamb mince
 1 small onion, chopped
 2 garlic cloves, crushed
 2 tsp ground cumin
 1 tsp ground coriander
 1 tbsp chopped mint, fresh or dried
 Oil for brushing

Directions

1

Mix all the ingredients (apart from the oil) together in a large bowl until well blended.

2

Divide into 20 small balls, then roll each ball on a board with a cupped hand to turn them into ovals. Refrigerate for 20 minutes or until firm.

3

In a lightly oiled pan on medium heat, cook the koftas until browned on one side, then turn. Once cooked, place on a tray lined with paper towel and pop in a low oven to keep warm.

4

Serve two per student (three for high school students) with a side of homemade tzatziki, a pumpkin and spinach salad and warm pita bread.

Lamb Koftas