Editor's note: Now this selection was originally posted along with the onion salad from last week (editor's further note - this was everything I wanted from a side dish when I made it earlier on!) - some people are huge fans of lamb so felt it only fair to bring this one to the forefront. It's a great way to use minced lamb and a kick too with the spices - read on!
Kofta canapés
How about a kofta for a canapé – these Indian meatballs are a real hit. As you'd expect from me they can be made ahead and frozen. Easy to spear on a cocktail fork or a cocktail stick. Serve with small bowls of sweet chilli sauce or raita or mango chutney or all three.
Kofta canapés
makes 25/30 ish
500g of minced lamb
*salt and black pepper
*2 cloves of garlic, crushed or 2 tsps of paste
*1 tsp of ground cumin
*1 tsp of ground coriander
*pinch of garam masala
*pinch of chilli powder
1 heaped tbsp of tomato paste
1 egg
sprinkle of plain flour
kitchen gloves or damp hands
Rapeseed oil for shallow frying
a foil tray 23cms x 23cms
Place the mince in a large mixing bowl then add the ingredients marked * and mix well. Add the tomato paste and the egg and combine. If you find the mixture too wet, then sprinkle a little plain flour into the mixture and fold in gently.
Using either gloves or damp hands your mixture should aim to be the size of a walnut (or 1 heaped teaspoon). Roll the mixture between your hands and when you've 8 or so heat the oil in a large frying pan. Seal the koftas on a low heat and carefully shake the pan to turn them – use tongs if you are accident prone!
At this stage you can continue to cook the koftas in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.
Alternatively let the koftas cool once sealed, transfer to freezer bags and freeze until required. Defrost and then place in a foil tray and warm in a pre-heated oven as above for 15 minutes.
Easy peasy and really tasty – photo guide next.
No comments:
Post a Comment