Kofta are basically meatballs or sausages that can be made in several different ways depending on where in the World they are made. I like them made with lamb and either a Middle Eastern or Mediterranean twist. This recipe for lamb kofta with roasted Mediterranean vegetables is not only easy to make but also gluten-free, low-carb and highly customisable. You can swap the meat, spices and vegetables for whatever you have in hand.
Lamb kofta with roasted vegetables
- 1 kg lamb mince
- 2 tbsp finely chopped parsley leaves
- 1 tsp sumac
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp paprika
- 1/4 tsp onion powder
- freshly ground pepper, to taste
- 1 tbsp extra virgin olive oil
- 1 head cauliflower
- 1 large eggplant
- 2 large capsicum
- 1 red onion
- salt to taste
- drizzle of extra virgin olive oil
- finely chopped parsley leaves
- Preheat oven to 180°C (160°C fan-forced).
- Coarsely chop vegetables, season with salt and olive oil and place on a roasting tray. Roast for 30-40 minutes.
- While the vegetables cook, mix all kofta ingredients, except for the oil. Form sausage shapes with your hands. Heat oil in a large pan and cook kofta for about 5-8 minutes per side, depending on size.
- Serve and garnish with chopped parsley.