Lamb Kofta (egg & gluten free)
- 4 cloves garlic
- 1 ginger (tbpsn grated or crushed
- 1 ground coriander (tbpsn grated or crushed, or 1 tspn ground dried ginger)
- 1 cumin (tspn)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 4 pods cardamom (tbpsn grated or crushed, or 1 tspn ground dried ginger)
- 1 pound ground lamb
- Before you begin prepare a large mixing bowl and a tray to place the formed kofta on Grate or dice the zucchini finely and add to the bowl Cut the onion into chunks and add to a food processor
- Add all the spices to the processor - salt, pepper, cinnamon, cummin, coriander, cardamom, all spice, garlic and ginger Puree the onion until the spices are well integrated - you may need to grind the cardamom pods before adding to the onion mix.
- Place the onion/spice puree and the ground meat into the bowl and mix with your hands until the spices and vegetables are well distributed throughout the meat Pull a small ball of meat out of the mixture and roll with your hands, then play "patty cake" and toss the meat slightly between your hands.
- This ensures a firmer and consistent shape.
- For sliders form into burger patty shapes or for kofta kebab roll into a small cylinder and thread onto a kebab.
- Makes 8 small patties (155 cals, 3g fat, 2.5g net carb) or 12 kofta kebabs (103 cals, 2g fat, 1.5g net carb)
- Grill on a hot barbecue or a cast iron skillet until browned ~7 mins The vegetables lighten the dish and add 'stickiness' meaning you do not need egg or wheat making this a perfect gluten free or keto dish when served with salad This is a great dish to prepare in large batches.
- Anything you are not eating immediately can be covered in plastic and moved to the freezer.
- Once frozen remove the kofta from the tray and store in an airtight plastic bag or container
Originally posted 2019-02-20 18:52:10.