There’s no doubt my offspring loves meat. How could he not when he’s half Australian?! The other night I made him a fish pie. He’s had something similar before and eaten it but not with any great enthusiasm. This time I put a nice topping of mashed potato and carrot on the top with some fresh bread crumbs and grated cheese. Lots of grated cheese. I was hoping the cheese (one of his favourite foods) would encourage him to eat the fish. To skip to the end of the story, he had slow cooked lamb for dinner, part of the leftovers we were eating, and was very happy about it!
This recipe has a little bit of spice in it (ground cumin). If you’re not sure about your little one having spices, you can leave it out without any problem.
Prep time: 10 mins
Cook time: 10 mins
Makes about 16
400g lamb mince
1/4 onion, diced as finely as possible or coarsely grated
1/4 tsp ground cumin
Pinch of salt
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
A little oil for greasing the grill pan
Yogurt to serve
Heat a grill pan over high heat.
Put all the ingredients in a bowl and mix together until combined. Shape into short sausages about 5cm in length.
Turn the grill pan down to medium heat and brush the bars lightly with oil.
Cook the kofte for about 10 minutes until just cooked through (they’ll be quite chewy if you cook them too long), turning every few minutes onto each of their four ‘sides’ so they cook evenly.
Serve with yogurt as a dipping sauce.
- use 1 shallot instead of the onion for a lighter sweeter flavour
- used dried herbs rather than fresh
- add some herbs to the yogurt dip
- hide some vegetables in the mixture
- dip them into houmous
- serve in a pita bread or wrapped in a flatbread with salad