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Lamb and nasturtium koftas with chippy sauce

Lamb and nasturtium koftas with chippy sauce

PT45M

1
Preheat the oven to 180°C/gas mark 4
2
To make the koftas, mix together all the ingredients in a large bowl
  • 600g of lamb mince
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 10g of mint, chopped
  • 1 tsp distilled malt vinegar
  • 1 tsp breadcrumbs
  • 2 tsp ketchup
  • 1 egg yolk
  • 30g of nasturtium leaves, chopped
  • salt
3
Divide into 8 balls, then roll each ball in cupped hands to create short sausage shapes
4
Place 2 koftas on each skewer and brush with oil. If using wooden skewers, be sure to soak them first so they don't burn over the heat
5
Place a pan on the hob over a high heat and add a dash of oil. Place the koftas in the pan and sear until golden on each side, then transfer to a tray and finish cooking in the oven for 5 minutes
6
To make the chippy sauce, whisk all the ingredients together in a bowl until well combined and season with a pinch of salt
  • 100g of ketchup
  • 200ml of distilled malt vinegar
  • salt
  • 100g of brown sauce
7
Serve hot with flatbreads, yoghurt and the chippy sauce for dipping
  • natural yoghurt
  • flatbreads

Ingredients

Metric

Imperial

  • Lamb koftas

  • Chippy sauce

    • 100g of ketchup
    • 100g of brown sauce
    • 200ml of distilled malt vinegar
    • salt
  • To serve

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