Friday 13th December 2019
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Serves 8
Preparation time: 15 minutes
Cooking Time: 11 minutes

Ingredients
For the lamb koftas you will need:
8 bamboo skewers
500g minced lamb
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp chilli flakes
2 garlic cloves – crushed
1 tablespoon chopped fresh mint
A few chunks of Cote Hill Blue
Salt and pepper

For the pea puree:
500g fresh garden peas – shelled (could use 400g frozen)
1 tablespoon chopped fresh mint
2 tablespoons Total Greek Yoghurt
Salt and pepper

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Recipe by Dominic Franks

It seems as though we’ve been waiting forever but finally the Olympics are here. I was actually in Trafalgar Square the day it was announced and it felt like the party started that day nearly five years ago!


Method

Soak the skewers in a basin of water for 10 minutes to avoid them burning when cooking.

To make the koftas, dry fry the cumin and coriander seeds in a small pan for about 3 minutes, crush with a pestle and mortar, then mix all the ingredients in a bowl until thoroughly combined.

Form into 8 balls and roll into sausage shapes.

Flatten the sausage out slightly then place one skewer lengthways onto the meat and form the sausage back around the skewer with your hands. To make the cheese stuffed ones, simply crumble some blue cheese along the sausage before re-forming around the skewer.

Brush them with oil and either barbecue them or place them on a pre-heated griddle pan for roughly 8 minutes, turning frequently.

To make the pea puree simply boil the peas in a little water until tender, drain and then add the mint, yoghurt and seasoning and blend to a puree using a handheld blender.

Eat and of course enjoy!

Don’t forget to follow Dominic on his blog: belleaukitchen.blogspot.com

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