Lamb and nasturtium koftas with chippy sauce
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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
- flatbreads
- natural yoghurt
Equipment
- Skewers (4)
Method
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
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Lamb and nasturtium koftas with chippy sauce
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© Great British Chefs 2019