1 tbpsn grated or crushed ginger (or 1 tspn ground dried ginger)
1 tbspn ground coriander seed
1 tspn cumin
1/2 teaspoon cinnamon
1/2 teaspoon all spice
4 pods cardamom (or 1 tspn ground cardamom)
1 lb ground lamb
salt & pepper
- Before you begin prepare a large mixing bowl and a tray to place the formed kofta on
- Grate or dice the zucchini finely and add to the bowl
- Cut the onion into chunks and add to a food processor
- Add all the spices to the processor - salt, pepper, cinnamon, cummin, coriander, cardamom, all spice, garlic and ginger
- Puree the onion until the spices are well integrated - you may need to grind the cardamom pods before adding to the onion mix.
- Place the onion/spice puree and the ground meat into the bowl and mix with your hands until the spices and vegetables are well distributed throughout the meat
- Pull a small ball of meat out of the mixture and roll with your hands, then play "patty cake" and toss the meat slightly between your hands. This ensures a firmer and consistent shape.
- For sliders form into burger patty shapes or for kofta kebab roll into a small cylinder and thread onto a kebab.
- Makes 8 small patties (155 cals, 3g fat, 2.5g net carb) or 12 kofta kebabs (103 cals, 2g fat, 1.5g net carb)
- Grill on a hot barbecue or a cast iron skillet until browned ~7 mins
- The vegetables lighten the dish and add 'stickiness' meaning you do not need egg or wheat making this a perfect gluten free or keto dish when served with salad
- This is a great dish to prepare in large batches. Anything you are not eating immediately can be covered in plastic and moved to the freezer. Once frozen remove the kofta from the tray and store in an airtight plastic bag or container.