These lamb koftas are the easiest things to make, all you have to do is mix everything together in a big bowl – it’s as easy as that! They are so tasty with heaps of flavour from the spices and work so well with soft tacos and plenty of extras piled on top.
They only take 15 minutes to prep and another 15 to cook – so you’ll have really delicious meal in just over 30 minutes – great for a midweek dinner. Give this recipe a go and your new favourite meal will be lamb kofta tacos!
We had our koftas with soft tacos. My brother Shaun bought Dean a taco press for his birthday this year – honestly it’s one of the best things anyone has ever bought us! We buy the flour from an excellent website called the Cool Chile Co. and just mix it with water and let it prove for 30 minutes. Then we use the taco press to flatten out the dough and fry them in batches.
If you haven’t got one then you can buy shop bought tacos – make sure they are the corn ones rather than the flour though as they taste so much better. If you are feeling a bit more adventurous then I would highly recommend you get one as it’s fun and super easy. The best part is the taste, having been to Mexico last year their tacos were amazing and had the authentic taste about them – this flour has the same taste. So go on, make your own – you will never buy shop bought ones again after trying them!
I’ve never made lamb koftas before so I was really pleased with how they turned out, they were so full of Mexican flavour and were just right. I added pistachios to the kofta mixture for another texture which worked really well. By having the salsa on the side it gave the tacos a little more moisture and that extra kick of spice, if you’re not a fan of chillies then simply just leave them out. The yoghurt was a lovely addition and helped to cool it down. I love textures in food so I like to have a few extras in there. This is where the beans and avocado comes in and also to keep in with my Mexican theme.
You could enjoy these koftas with lots of other things instead of tacos too – maybe with a salad, in pitta breads, served with humous, in pasta and lots more! What would you have with yours? Please share in the comments below!
Items used in this recipe:
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Lamb Kofta Tacos
Ingredients
- 400 g lamb mince extra lean good quality
- 1/2 small red onion finely chopped
- 1 green chilli finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chipotle chilli powder
- 1 tbsp tomato puree
- 2 clove of garlic crushed
- 1 lime juice
- 30 g pistachio crushed (optional)
- 1 tbsp fresh coriander extra for serving
- salt and pepper seasoning
- 1 avocado cubed
- 200 g red kidney beans I used tinned in a chilli sauce
- 150 g yogurt to serve
- 6-8 small corn tacos
Salsa
- 1 green chilli finely chopped
- 3 big tomatoes chopped
- 1/2 red onion finely chopped
- 1 tbsp fresh coriander finely chopped
- 1 pinch sugar
- salt and pepper
Instructions
- Preheat the oven to 200°C / 180°C fan / gas mark 6.
- Mix all the kofta ingredients in a large bowl using clean hands and combine it all together to form a ball.
- Form your koftas into small sausage shapes and thread onto the skewers. Note if you are using wooden skewers they will need soaking for 10 minutes. Place two koftas onto each skewer. You should have 6 skewers in total.
- Lay the koftas over the top of a baking dish so the skewers are resting on each side and the meat is in between. Place in the oven for 15 minutes.
- While your koftas are cooking, make your salsa.
- In a saucepan heat a small amount of oil, then cook the onions and chillies for about 3 minutes.
- Add the chopped tomatoes, coriander, sugar, salt and pepper then give it good stir. Place the lid on and turn down the heat to the minimum. Leave for 10 minutes or until the tomatoes are soft.
- Cut your avocado into cubes and heat your red kidney beans on the hob for about 3 minutes.
- To plate your taco, place two koftas in the centre of the taco by sliding them off the skewer. Add a spoon full of beans, avocado, salsa, yogurt and finish with some fresh coriander. Serve and enjoy!
Items used in this recipe:
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