LAMB KOFTAS IN PITA POCKETS
What’s not to love with pan fried pillow soft lamb koftas and grated cucumber stuffed into mini pita pockets, and drizzled with a combination of Eggplant Kasaundi Chutney and aioli? This flavour combination works beautifully.
Our Eggplant Kasaundi is a savoury chutney made of sweet and aromatic spices. It’s perfect for many creative uses from cheese boards to quick stir fries. Mix it with cream cheese, hummus, avocado, mayo or aioli and use it with koftas, kebabs, burgers and skewered food.
Ingredients − Serves 4
- ½ cup finely grated carrot, (approx. 1 medium carrot)
- ⅓ cup panko breadcrumbs
- 350 g lamb mince
- 2 tbsp mint, finely chopped
- 2 tbsp flat leaf parsley, finely chopped
- 1 green chilli, minced
- 1 tbsp Latasha’s Kitchen Caramelised Apple Cider Vinegar
- 1 tsp Latasha’s Kitchen Garam Masala
- Sea salt to taste
- 1 tbsp extra virgin olive oil
- 10–12 small bamboo skewers, soaked in water for at least ½ hour
- ⅓ jar Latasha’s Kitchen Eggplant Kasaundi Chutney
- 200 g store-bought aioli
- 12 mini pita breads
- 140 g store bought hummus (Obelia)
- 1 Lebanese cucumber, finely chopped or grated
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- Place the grated carrot in a big bowl and using the back of a wooden spoon, press to bring out the liquid and discard. Then add the breadcrumbs to the grated carrot and mix together.
- Add the lamb mince, mint, parsley, chilli, Latasha’s Kitchen Caramelised Apple Cider Vinegar and Garam Masala and salt.
- With clean wet hands, mix everything really well to combine into a paste. You may have to knead the mixture for about 10 minutes until it’s sticky enough to form a ball.
- Shape 1 heaped tablespoon of the mixture into a ball. Thread onto a small pre-soaked bamboo skewer and mould into an oval shape. Repeat with the remaining mixture to make 10–12 skewers.
- Place the olive oil in a large non-stick frying pan over medium heat. Cook the koftas in small batches for 3–4 minutes each side or until golden brown and cooked through.
- Top each pita with hummus, cucumber, a kofta and drizzled generously with kasaundi aioli.