Blue cheese lamb kofta
Impressive yet simple lamb koftas with Moroccan flavours combined with bold and creamy blue Stilton. Great as a canape for alfresco dining and versatile for outdoor cooking.
Ingredients
Kofta
- 500 grams lamb mince (15- to 20-percent fat)
- 220 grams blue cheese
- 1 large onion, minced or very finely chopped
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp turmeric
- 4-5 sprigs - mint leaves, finely chopped
- 10-12 coriander sprigs, finely chopped
Yogurt Dip
- Full fat Greek style yogurt
- 1 tsp mint sauce
Instructions
- Place mince lamb in a large bowl, crumble in the blue cheese, add the onion, ground cumin, black pepper, salt, turmeric and the finely chopped herbs. Use your hands preferably or a large spoon to combine all the ingredients until well combined.
- Take about 1½ tablespoons of the kofta mixture (slightly larger than a golf ball) and mould it to create a log shape. Repeat until you've used all the meat mixture.
- Heat a large frying pan to medium-high and cook the koftas for 3 to 4 minutes on each side, until cooked through, using a spatula to help turn for even cooking and prevent sticking to the pan.
- Create a quick dip by stirring the mint sauce into the yoghurt. You could add some finely chopped fresh mint and coriander if you like.
- Serve immediately with the yoghurt dip and additionally with flat bread and a side salad.
Notes
1. The traditional Moroccan way is to grill it over charcoal; however, you can thread kofta onto wooden skewers, or shape as we have done and pan fry.
2. Cook koftas in batches; don’t over crowd the frying pan
3. Season with a sprinkle of salt if required instead of adding to the mixture as blue cheese can be salty.
2. Cook koftas in batches; don’t over crowd the frying pan
3. Season with a sprinkle of salt if required instead of adding to the mixture as blue cheese can be salty.
