spicy lamb kofta
- 1kg minced lamb shoulder
- ½ red pepper, finely diced
- ½ green pepper, finely diced
- ½ small bunch flat-leaf parsley, finely chopped
- 2 cloves garlic, finely minced
- 1 tsp Urfa chilli flakes
- ½ tsp wild sumac
- ½ tsp nutmeg
- 1tsp cinnamon
- 1½ tsp sea salt
- a splash of grapeseed oil, for preparing the mixture and cooking
- 8 flat wooden bamboo skewers, pre-soaked in water
- Put all the ingredients in a large mixing bowl and ideally use your hands to mix and meld all the ingredients together.
- Divide the mixture roughly into 24 small balls with lightly oiled hands, or alternatively if you don’t have any skewers to hand, make 8 larger oval-shaped patties using cupped palms.
- Chill the mixture for an hour to firm it up and hold it together, then thread three small balls onto each skewer.
- Pan fry with a little grapeseed oil in a hot cast-iron skillet, flipping the kofta patties every 30 seconds or so until they develop a nice crust and a juicy, medium-rare interior. If you have a thermometer, remove them from the heat when the internal temperature reaches 54°C and rest them for five minutes.