Lamb and nasturtium koftas with chippy sauce

Name: Lamb and nasturtium koftas with chippy sauce
Total time: 45 min
Ingredients: 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; 100g of ketchup; 100g of brown sauce; 200ml of distilled malt vinegar; salt; flatbreads; natural yoghurt

by Graham Campbell

Item 1 of 1

Main
easy
4
45 minutes

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Graham Campbell's lamb kofta recipe is served with a tangy chippy sauce for dipping, made of ketchup, vinegar and brown sauce. Nasturtium leaves add a fresh, peppery note to the koftas, which are delicious wrapped in pitta breads with a dollop of yoghurt.

First published in 2017

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Ingredients

Metric

Imperial

Lamb koftas

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

Chippy sauce

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

To serve

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Equipment

Skewers 4

Method

Preheat the oven to 180°C/gas mark 4

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

Divide into 8 balls, then roll each ball in cupped hands to create short sausage shapes

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

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

To make the chippy sauce, whisk all the ingredients together in a bowl until well combined and season with a pinch of salt