Lamb koftas and baba ganoush
- Prepare
- 1-2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4-6
- Dietary
- Dairy-freeEgg-free
A great summer recipe for sharing with friends. The koftas can be cooked in a pan, oven or over a barbecue, depending on how kind the weather is to you.
Ingredients
For the koftas
- lamb mince: 500g/1lb lamb mince
- coriander: 1 tsp ground coriander
- cumin: 1 tsp ground cumin
- turmeric: 1 tsp ground turmeric
- garlic: 1 garlic clove, crushed
- lime: 1 lime, juice only
- chilli: 1 green chilli, finely chopped
- coriander: 2-3 tbsp freshly chopped coriander
- : salt and pepper
- vegetable oil: 4-5 tsp vegetable oil, for frying
- flatbreads: flatbreads, to serve
For the baba ganoush
Method
For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours.
Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve.
Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin.
Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley.
Serve the cooked koftas with the baba ganoush and flatbreads.
