By Esther Boateng
Dig out your skewers, fire up your barbecue, and get ready to make lamb koftas. Mix in Pluck All-Purpose Organ-Based seasoning and other seasoning into your ground lamb, shape them into sausages, poke your skewer through the middle, and let them cook on the BBQ or in the oven until they’re slightly brown and no longer pink. Go to town on the seasoning and include cumin and cinnamon. The cool and slightly tangy yogurt dressing contrasts well with the spicy lamb, but it’s entirely optional.
- 3 green onions, chopped (optional)
- 3 garlic cloves, pressed
- 1 lb. ground lamb
2 Tbsp. Dr.
Cowan’s Garden Whole-Leaf Dried-Sage, crushed
1 Tbsp. Dr.
Cowan’s Garden Wild Ramp Powder
2 Tbsp. Dr.
Cowan’s Garden All Purpose Organ-Based Seasoning
- 1 tsp. Dr. Cowan’s Garden Pepper Salt
- 2 tsp. cumin (optional)
- 2 tsp. cinnamon (optional)
- 2 Tbsp. coriander, chopped (optional)
- 1 cup plain yogurt
- 1 garlic clove, pressed
3 Tbsp. Dr.
Cowan’s Garden Lemon-Infused Organic Extra Virgin Olive Oil
- 2 Tbsp. fresh lemon or lime juice
- 2 tsp. tahini
- 1/2 tsp. salt, or to taste
Lamb Kofta Ingredients
Yogurt Dressing Ingredients
Lamb Kofta Instructions
Pre-heat oven to 400 degrees F.
Peel and chop the green onions.
Crush the garlic and chop the coriander.
Add ground lamb to a large bowl.
Add onions, garlic, sage, ramp, all-purpose organ-based seasoning, pepper salt, cumin, cinnamon, and coriander to the meat, and mix well.
Take a large spoonful of the meat mixture into your palms and shape into sausages.
Take a wooden or metal skewer, and poke it through the middle of the kofta, continue to shape and roll in between your palm until you’re satisfied with the length.
Place koftas onto a baking tray lined with grease-proof paper.
Bake in the oven for approximately 15-20 minutes, or until they’re cooked throughout and no longer pink.
Yogurt Dressing Instructions
Add yogurt to a small bowl.
Add garlic, olive oil, lemon or lime juice, tahini, and salt, and mix until well combined.
Add additional salt, lemon, or lime juice if necessary.
· It’s easier to shape the koftas if you dab a little water onto your palms.
· Turn over your kofta at half time to ensure even cooking.