These delightful little lamb kofta meatballs make up a dish with thousands of variations in form, size, texture, ingredients, preparation method, cooking technique and accompaniments.
1mediumred chili (red chilli in British English) - chopped finely
1handfulparsley - chopped
2tablespoonscooking oil
1teaspoonground cinnamon
1teaspoonground nutmeg
1teaspoonground allspice (also called pimento or Jamaican Pepper)
1dashsumac
1dashground cumin
1pinchsalt
1pinchground black pepper
Instructions
Combine the spices in a bowl.
Chop up or crush onion, chilli, parsley and garlic.
Put your minced lamb into the mixing bowl, add in chopped onion, chilli, parsley and crushed garlic. Next, add your spice mix and (using your hands!).
Once combined well, starts shaping your lamb mix into kofta.
Press kofta to compress them well and line them up on a plate.
Pour oil into your frying pan and put on high heat.
Place kofta into hot pan and sear, turning to ensure all sides are nicely browned (you can do this in batches if you have a small pan!).
Once all kofta is seared (it should take about 4 minutes per batch), you can lift it out of the pan and pop it into your lined roasting tray.
Put into the oven for another 4 minutes (feel free to toss some pine nuts into the roasting tray too). Spoon finished kofta onto plates, sprinkle a little parsley over the top and serve warm.