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- Prep time:
- 10 min
- Cook time:
- 10 min
Serve Rachel Allen’s spicy kebabs as part of a Middle Eastern mezze
Method1. Mix the lamb in a large bowl with the onion, garlic, spices and coriander and season well with salt and pepper. Using wet hands shape the rest of the mixture into 12 cigar shapes. These can be left in the fridge for up to 24 hours or frozen until ready to cook.
2. Add the olive oil to a large frying pan on a medium heat. Fry the koftas for 10–15 minutes or until they are brown on both sides and cooked through. Alternatively, sear the koftas quickly in a really hot ovenproof pan and transfer to the oven, preheated to 220C/gas 7 for 10 minutes. Remove from the pan and leave to rest for a few minutes. When they are cool enough to handle, push a skewer through the length of each kofta to resemble an ice lolly on a stick.
4 Arrange three koftas on each plate. Scatter with the mint and serve with the lemon wedges and your choice of accompaniments.
Apdapted from Rachel Allen Home Cooking (Collins)
- 500 g minced lamb
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp ground cumin seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 pinches ground cinnamon
- 1 tsp cayenne pepper
- 2 tbsp chopped coriander
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp chopped mint
- 1 lemon, cut into wedges
Tips and suggestions
- To check the seasoning before making up the koftas shape a little of the mixture into a small patty and fry in a pan for a few minutes until cooked through. Taste and add more salt and pepper to the mixture if necessary.