Lamb and nasturtium koftas with chippy sauce

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




Lamb koftas

Chippy sauce

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

To serve


  • Skewers 4


Preheat the oven to 180°C/gas mark 4
To make the koftas, mix together all the ingredients in a large bowl
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
  • 100g of ketchup
  • 200ml of distilled malt vinegar
  • salt
  • 100g of brown sauce
Serve hot with flatbreads, yoghurt and the chippy sauce for dipping

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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