Chef's Recipes

Love lamb kofta

Lamb kofta with North african spices, chard, pistachio, caramelized onion couscous, butter braised ayrshire potato, carrot, courgette and olive oil emulsified lamb jus

Serves 2

Equipment Focus

This recipe was produced with the I91105C Induction Range. Find out more here.

A few Features and Benefits – Induction Range

• It gives the operator, chef and end user optimal control over the products they are cooking. With this much control, induction cooking will minimise food and time wastage, allowing for more efficient service and food budgets.
• Very safe and easy to work on.
• Reduces kitchen temperatures making the working environment more manageable and enjoyable.
• Superfast to clean, meaning no unnecessary time wasted spending hours to clean down kitchen and equipment. 

Ingredients

200g Minced Lamb (Red Tractor Assured British Lamb)
70g Onion finely diced
5g Garlic crushed
30g Panko breadcrumbs
10g Crushed mixed seeds (Pumpkin, Sunflower, Sesame, Linseed, Pine kernels) 
3g Mint freshly chopped
3g Basil freshly chopped
1tsp Spices (Has el Hanout, Cumin, Coriander, Cloves, Smoked Paprika, Curry)
Pinch Sea salt
5g Pistachio, toasted and roughly crushed
Pinch Crushed mixed peppercorns
1x Shallot finely diced
20g Chestnut mushrooms sliced
80g Giant couscous
100ml Chicken or vegetable stock
Pinch Mixed dried herbs
Pinch Garlic powder
1x Kaffir lime leaf
50g Chard, washed and drained
2x Ayrshire potatoes Scotty_Brand (larger ones)
1x Courgette (2x thick slices and rest diced)
30ml Extra Virgin Olive Oil
20g Unsalted butter
75ml Lamb jus 
1x Lemon

Method

Kofta

• Mix together lamb mince, shallots, garlic ½ of the mint and basil, and two thirds of the teaspoon of spices.
• Season lightly, shape – 2x cylindrical and 2 meatball style, and rest in fridge till ready to use.
• Mix panko crumbs with crushed toasted seeds.

Potatoes

• To maximize flavour, these can also be cooked in the same saucepan as the koftas, although separately, would achieve a more vivid appearance. These will take around 10 – 15 minutes, turning 3 times after the 1st side had been nicely browned.
• When other ingredients are ready to be cooked, heat olive oil and little butter in a pan, then add koftas.
• Shallow fry at a low to medium heat basting regularly with the pan juices.

Couscous

• Sweat onions till soft, add garlic and mushrooms and increase heat, caramelise, then add spices and kaffir.
• Add couscous, then stock till just covered, place a lid or cartouche on the pan and braise over the lowest heat for 10 minutes.
• Last minute, squeeze in a little lemon juice, and add herbs, courgettes and set aside till needed, 
• Check seasoning.

Chard

• Wilt in the same pan as the koftas which were cooked, drain on towel and use. Do not season. 

Carrots

• Use 2 small carrots, wash, peel and shape into long fingerlings. 
• Cook together with koftas in same pan, adding courgettes halfway into the process.

Jus

• Bring the portion of lamb jus to the boil. 
• Add 2 pitted black olives. 
• Simmer for 5 minutes, then remove and blend till smooth, adding in 1tsp olive oil during the processing.
• Season only with pinch pepper and squeeze lemon juice.

Ready to plate, enjoy.

Chef’s Tips

• Do not overcook the koftas, core temperature of around 65°C would be sufficient.
• Cook at lowest heat possible, turning regularly, which will allow good colouring and intensify the flavours.
• Let the koftas rest for around 2 minutes before plating up.