Put the skewer sticks into cold water if you use wooden ones. Grind chilli, coriander seeds, garlic clove and pine nuts in a mortar or blender. Crush coriander onto the mix and grate lemon peel. Mix into an even batter. Roll into thumb-thick sticks and stick into skewers. Heat a frying pan and add oil onto pan. Fry the koftas on pan for 1 minute per side. If you want the koftas to be well done, you can bake them in 175 degree oven for a few minutes. Serve the koftas with lightly fried kale, for example.
Lamb Kofta and Sauekraut Yoghurt
- À la Jouni Toivanen -
Ingredients - A recipe for 4
1. Lamb Kofta
- 600 g minced lamb
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 red chilli
- 1 garlic clove
- ½ bdl coriander
- ½ dl pine nuts
- peel of 1 lemon
- 3 tbsp canola oil for frying
2. Sauerkraut Yoghurt
- 2 dl Turkish yoghurt
- 2 tbsp Rasilainen Sauerkraut crushed with knife
- 1 pot mint
- 1 garlic clove
- juice from ½ lemon
- black pepper from mill
Instructions
Lamb Kofta
Sauerkraut Yoghurt
Mix the ingredients and let become spiced in the refridgerator for at least 30 minutes.
