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Mini lamb Koftes
with chilli jam

Simple to make & delicious...

This is a really simple recipe & perfect for picking with friends. If you’re super organised, you can prep this the day before uncooked & bung it in the fridge.
It’s quite good to get the parsley, onions & garlic to mix up & jam for a while. Otherwise, prep on the day.
Makes roughly 30

Takes me about 45 minutes

What do I need?
  • About 30 cocktail sticks
  • 850g minced lamb 
  • 1 onion (100g - 120g), chopped finely 
  • 3-4 cloves garlic, crushed or chopped finely
  • Around 30g of finely chopped fresh parsley. You can also add pistachio nuts or pine nuts. They add a nice crunchy texture to the kofte.
  • 2 teaspoons of ground cumin
  • Crystal sea salt & pepper
How do I do it?
  • Peal and finely chop the onion & garlic. You can use a blender if you’re short of time & want to minimise contact with the onions.
  • Chuck the mixture of onions & garlic into the large bowl.
  • Break up the lamb into small pieces and place in the big bowl & mix together.
  • Get your parsley & finely chop. About 30g of parsley should do. Pour the finely chopped parsley into the bowl & mix together.
  • You may need to add more parsley. You want to see lots of green specs of parsley well mixed in with the mince (see above if you're unsure about this).
  • Season with salt and pepper.
  • Roll into mini kofte size around two inches by one inch.
  • Arrange the kofte meat so that you have a little bit of the cocktail stick sticking out so people can pick them up easily.
  • Place under the grill on a medium heat until golden.
  • Turn them over so they cook on both sides. Keep an eye out on them. They cook really quickly!
  • Place on a serving dish, leave to stand for a moment.
  • Add a little chilli jam in top of each kofte.
  • Sprinkle a little crystal salt on top of each one.
  • Obviously taste one of the little treats before you hand them out to others & season with a little more salt if needed.
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