Slow-cooked Leg Of Lamb
Uses Chipotle Paste
Spicy Lamb Koftas
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It seems that many countries have their own take on lamb koftas, so why not Mexico?
For these spicy lamb koftas, we mixed in a healthy spoonful of our chipotle paste, crunchy pine nuts and fresh coriander.
We’ve served it with naan breads and a yogurt dip to make it a little fusion dish, but there’s no reason why you couldn’t wrap it in tortillas and serve with guacamole to keep it more Mexican!
If you’re looking for lamb recipes be sure to look at either our slow cooked leg of lamb or our pulled lamb flatbreads.
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Prep time
1 hour 30 mins
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Cook time
10 mins
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Total time
1 hour 40 mins
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Ideal for
Dinner
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Make it
Mexican
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Serves
5
Find us in the
Mexican Section
Ingredients
FOR THE KOFTAS
- 2 onions
- 50g (2oz) pine nuts
- 750g (1lb 10oz) minced lamb
- 2 tsp chipotle chilli paste
- a handful of mint leaves, finely chopped
- a handful of coriander leaves, chopped
- salt and freshly ground black pepper
FOR THE DIP
- a tub of Greek yogurt
- a handful of mint leaves, roughly chopped
- ½ cucumber, grated
TO SERVE
- 1 lemon, cut into wedges
- Simple Flatbreads
- metal or water-soaked wooden skewers
How to make it
- Use a food processor to reduce the onion to a paste.
- Toast the pine nuts in a dry frying pan, tossing the pan for a few seconds and being careful not to burn them. Chop roughly.
- Put the onion and pine nuts in a mixing bowl and add the lamb mince, chipotle chilli paste, mint, coriander and a good pinch of salt and pepper. Using your hands, mix well until everything is combined.
- Shape into long sausages and push onto soaked wooden skewers. Leave in the fridge for an hour.
- Brush each kofta in a little olive oil and place on a hot barbecue or grill. Start them off quite hot or 5 minutes or so to give them some colour, then move to a cooler spot on the barbecue to finish cooking through. Cut one open to check if it’s cooked to your liking.
- Wrap in foil and leave to rest for 5 minutes before serving.
FOR THE REST
- Mix the yogurt with the mint and cucumber to make the dip.
- Serve with warm flatbreads and wedges of lemon to squeeze over the kebabs.
