Lamb Kofta With Patum Peperium Anglers Relish
Ingredients
500g Lamb Mince
3 Garlic Cloves, finely chopped
½ Medium Onion, finely diced
¼ cup Pistachio Nuts, finely chopped
1 Tsp Cumin Seeds
1/ Tsp Chilli Flakes
Sea Salt, to taste
2 Tbsp Parsley, finely chopped
1 Tbsp Olive Oil
2 Tsp Patum Peperium Anglers Relish
Method
Add all the ingredients to the mixing bowl and mix well
Divide the mix into small potions of around 30g each and roll into koftas
Refrigerate the koftas for 20 minutes
Preheat the oven to 190°C 10 minutes before cooking.
Cook in the oven for 10 minutes
Serve hot with minted yoghurt and pitta bread
