Lamb and potato kofte

This lamb and potato kofte recipe from Adam Liaw borrows a little Chinese kitchen cooking magic in the form of bicarbonate of soda. Adding ¼ tsp bi carb soda to the lamb mince mixture helps ensure a significantly more tender and moist kofte result to develop during the cooking process.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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The Mezze Table

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 potato, peeled
• 1 brown onion, grated
• 3 garlic cloves, finely chopped
• 500 g lamb mince
• 2 slices white bread, processed to fresh breadcrumbs (optional)
• ¼ tsp bicarbonate of soda
• 1 egg
• 1 tsp ground turmeric
• 1 tsp baharat (or substitute garam masala)
• ½ cup roughly chopped flat-leaf parsley, plus extra to serve
• 1 tsp salt, plus extra salt and black pepper for seasoning
• ¼ cup (60 ml) olive oil, plus extra to drizzle
• 1 cup cherry tomatoes
• 3 large green chillies
• 1 cup thick yoghurt, to serve
• Lemon wedges, to serve

Instructions

1. Place the potato into a microwave-proof bowl and cover with a plate. Microwave for 5 minutes, then allow to cool to room temperature.
   
2. Grate the potato into a large mixing bowl. Add the onion, garlic, lamb, breadcrumbs (if using), bicarb soda, egg, spices, parsley and salt to the bowl. Mix well to combine, stirring in one direction to combine.
   
3. Divide the lamb mixture into 12 equal portions. Roll each portion into a small kofte meatball and transfer to a plate. Cover and refrigerate until ready to cook.
   
4. When ready to cook, heat the olive oil in a large frying pan over medium heat. Cook the koftes for 4 minutes each side, or until cooked through. Remove to a clean plate and allow to rest. Return the frying pan to high heat and fry the cherry tomatoes and chillies, until blistered.
   
5. To serve, spread the yoghurt over a serving platter and sprinkle with salt and pepper. Add the koftes, tomatoes and chillies and drizzle with a little olive oil. Sprinkle with parsley to serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Mezze Table

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G