Spicy Lamb Koftas

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 Gran Luchito 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.

Prep time

1 hour 30 mins
Cook time

10 mins
Total time

1 hour 40 mins
Ideal for

Dinner
Make it

Mexican
Serves

5

Nutrition: Per serving

kcal 159 fat 8.9g saturates 3.3g carbs 10g sugars 2.1g fibre 0.8g protein 9.2g salt 0.5g

This recipe uses

Chipotle Paste

Found in the
Mexican Section

Ingredients

FOR THE KOFTAS

2 onions
50g / 2oz pine nuts
750g / 1lb 10oz minced lamb
2 teaspoons Gran Luchito 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, Gran Luchito 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