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Spiced Lamb Kofta with Pine Nuts
Excellent with good Tomato Sauce (q.v.) or in Pitta Bread with crisp lettuce. Lemon wedges, or a Mint Raita (chopped fresh mint in yoghurt) makes another excellent accompaniment.
For 24 small patties:
450gr/1 lb Minced Fresh Lamb
1 large Onion, peeled and finely-chopped
2 medium cloves of Garlic, peeled & finely-chopped
2 teaspoons (10ml) Ground Cumin
1 tablespoon Chopped fresh Parsley or Coriander
1 teaspoon Cayenne Pepper
2 medium Eggs, lightly beaten
2 tablespoons Pine Nuts, dry-fried for 1-2 minutes until they're golden brown
1 tablespoon (15ml) Seedless optional)
2 tablespoons (30ml) Fresh Breadcrumbs
2 tablespoons (30ml) Flour
Salt & freshly-ground Black Pepper
Plus: A little extra flour for rolling
Vegetable oil for frying
Lemon Wedges (optional)
1. Mix all the ingredients together and form into balls, then roll in the extra flour, shaking off an excess.
2. Flatten them slightly, then fry them in very hot oil without disturbing them, for 2 minutes on each side. If you fiddle they tend to break-up.