Spiced Middle Eastern Lamb Koftas
Middle Eastern cuisine is one of my favourites; I really enjoy cooking with the array of aromatic herbs and spices. Here, I’ve used cumin and coriander, which contain compounds that aid digestion, and mint, which acts as an anti-inflammatory. Chilli adds a nice kick from a natural chemical called capsaicin, which a study has shown inhibits the bacteria that cause ulcers.
Lamb koftas and tabouleh marry so well together.
Ingredients 11
500 g lamb mince, organic
1 red onion, small, finely diced
1 handful flat-leaf parsley leaves (italian parsley leaves), large, coarsely chopped
1 handful mint, large, coarsely chopped
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1⁄2 tsp ground cinnamon
1⁄2 tsp sea salt & freshly ground black pepper, each
2 tbsp extra-virgin olive oil
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Method 4
In a large bowl, combine the , , , , , , , , , , and pepper. Mix thoroughly with clean hands.
Shape the mixture into 8 cm long sausages. Flatten lightly and place on a tray. Cover and refrigerate until firm.
Preheat a large frying pan over a medium heat. Brush the koftas with . Cook, turning once, for 8–10 minutes, or until just cooked through.
Transfer the koftas to a tray, cover with foil and allow to rest.
The Beauty Chef's tips
LOW-FODMAP OPTION: Swap the onion for the green part of 2 spring onions (scallions) and omit the garlic.
