Lennox Hastie’s lamb kofta recipe

This recipe makes even the most recalcitrant cuts of meat tender and delicious.

Lamb Kofta and Fattoush salad by Lennox Hastie. Photo: Nikki To

Grilled food on sticks, usually referred to as skewers, is one of the most primitive forms of cooking, with a history as old as the discovery of fire itself. Skewers made from sticks or branches provided a simple and effective way to cook meat, fish and vegetables, enabling food to be rotated easily by hand to ensure all sides were exposed to the heat without it falling into the fire. Different cultures around the world began to develop their own versions of skewers, using local ingredients and spices to create unique and flavourful dishes. Koftas are no exception, lovingly spiced and shaped by hand into elongated ovals, each kofta is a promise of grilled goodness.

Hailing from the Middle East and South Asia, the word “kofta” is derived from the Persian word “koftan”, which means “to pound” or “to grind”, which makes even the most recalcitrant cuts tender. While koftas are versatile and can be made from any minced meat, there is something about the distinct aroma of grilled lamb combined with the unique blend of fresh herbs and fragrant spices that always sings to me. A combination of local flavours and family traditions, I like to add freshly toasted and ground cumin, fennel and coriander seeds as well as a pinch of Middle Eastern spice blend za’atar which includes dried thyme, oregano, marjoram, toasted sesame seeds and sumac. Derived from the ground, dried berries of the sumac plant, sumac has a deep red colour and a tangy, slightly fruity taste, which can be used as an alternative to citrus, pepping up everything from salads to sauces, as well as grilled meat and fish. Fresh mint, parsley, coriander and oregano bring a verdant vitality to the lamb’s richness, while grilling on rosemary sticks adds its own invigorating fragrance. A vibrant medley of crisp vegetables and fragrant herbs, tossed with crisp bread and a tangy dressing, provides the perfect accompaniment.

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Lennox Hastie’s lamb kofta. Picture: Nikki To

Skewers made from sticks or branches are an effective way to cook meat. Picture: Nikki To

Ingredients

• 800g lamb mince
• 1 red onion, finely chopped
• 30ml olive oil
• 2 teaspoons za’atar
• 2 cloves garlic, finely minced
• 1 teaspoon ground cumin seeds
• 1 teaspoon ground fennel seeds
• 2 teaspoons ground coriander seeds
• Handful fresh coriander, chopped
• Handful mint, chopped
• Handful parsley, chopped
• 2 sprigs oregano, chopped
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• Zest of 1 lemon
• 25g breadcrumbs
• 1 egg, beaten
• 8 skewers of your choice

Method

1. In a small pan, heat olive oil over a medium heat, add the chopped onion and sweat for 6-8 minutes until soft and unctuous. Remove and allow to cool slightly.

2. Dry roast the spices in a small pan to release their flavours, then grind in a mortar and pestle (if you have one). Combine spices, lamb mince, sweated red onion, za’atar, minced garlic, fresh herbs, salt, black pepper, lemon zest, breadcrumbs and beaten egg. Mix well until everything is evenly incorporated.

3. Divide the mixture into eight and shape each portion into a sausage-like shape around a skewer (I use rosemary stalks), pressing the mixture firmly so it adheres to the skewer. Preheat a grill or barbecue to medium-high.

4. Place the koftas on the grill and cook for about 10-12 minutes, turning occasionally, until they are bronzed and beautifully caramelised, the juices running clear, signalling that they are cooked through. Serve immediately with fattoush and some Greek yoghurt if desired.

 Serves 3-4