Spicy lamb koftas. Something different for a Bonfire supper.
Standing in your garden or trudging back from a local park this weekend having watched some fantastic fireworks your next thought is bound to be food. Mine always is. A hand held, yet filling meal is what you want. I’ve tried soups, sausage rolls and various riffs on the baked potato. This year, however, we had spicy lamb koftas. Easy to prepare before you leave to watch the fireworks, quick to cook on return and everyone, of any age can eat them. The older ones just eat more and those who like spice simply add more spicy sauces to their own wraps. For me, trying to cut down on the calories, I simply had more salad.
Spicy lamb koftas. (makes 8 large patties)
500g lamb mince
1 clove chopped garlic
chilli flakes to taste
pittas or mediterranean wraps
chilli sauces of various temperatures
- In a large bowl combine all the kofta ingredients. You need a good pinch of salt and really work the mince with your hands as this breaks the proteins down and makes the meat stick together as it cooks.
- Form the mince into sausage shaped patties.
- Place onto a plate and refridgerate for at least 30 minutes.
- Heat a heavy based frying pan until fairly hot. Do not add any oil as the lamb mince will release plenty.
- Cook for 4 to 5 minutes on each side until crusted and cooked through.
- Allow each person to customise their own koftas.
- Warm the pittas in the oven, split and fill with patties, salad, yogurt and chilli sauce.
- We used a coriander and garlic sauce and a spicywhole chilli sauce from ‘All things Saucy”. They were selling their sauces at my husbands workplace recently and he bought three bottles. Very tasty they are too.
Once filled with food and warmed up again, pop back out into the garden for a few sparklers.