Lamb Koftas with minty yoghurt dip

Lamb Koftas with Sambal Hijau

You can cook these in a griddle pan or take them outside and grill on the BBQ.

Ingredients - Makes 8

500g lamb mince
2 tablespoons Sambal Hijau
2 fat garlic cloves, minced
salt to taste (heaped teaspoon is ok)
Oil for brushing
Metal skewers (if using wooden sticks on a BBQ soak them in water overnight)

Method
Using your hands mix the ingredients thoroughly, until really well blended. Separate into 8 equal size portions and then shape into oval sausage like shapes. Thread onto the skewers and brush with oil, this will help prevent them sticking. If cooking on the BBQ also brush the grill with a little oil.

Cook on one side for 3 to 4 minutes only turning once the meat is well sealed, this will prevent the meat from sticking to the griddle pan or BBQ grills. Turn and cook for another 3 to 4 minutes.

These are really tasty served with a yoghurt and mint dip or maybe some Thoum (Lebanese garlic sauce).

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