Bilby originally posted this recipe in What's for Dinner July 2009.
Kofta
500g lamb mince
1 red onion, finely chopped
1/2 cup firmly packed fresh continental parsley leaves
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tbs tomato paste
35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
Salt & freshly ground black pepper
75g (1/2 cup) plain flour
2 tbs olive oil
Method
Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.
Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.
Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches.
With a tossed salad and minted yoghurt for the koftas.
