Lamb and Sumac Koftas

Name: Lamb and Sumac Koftas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 koftas
Cuisine: Moroccan Imperial & Coastal
Ingredients: 750 g ground lamb; 1 small red onion; 2 garlic cloves; 6 dried apricots; 8 dried dates; 0.333 cup fresh breadcrumb; 1 tbsp halal-certified light soy sauce; 2 tbsp ketchup; 1 tbsp fresh coriander; 2 tbsp sumac; 1 tsp ras el hanout spice mix; 1 egg; 2 tsp toasted sesame seeds

Lamb, apricots and dates grilled and spiced with sumac for Moroccan meatballs.

25 min · Serves 12 · Medium

Method

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Time: Prep 15 min · Cook 10 min · 25 min total
Difficulty: medium

1
Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn’t dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
2
Cover with cling film and place in the fridge for at least an hour. Take a handful of the mix, place on wooden skewers and mould to shape.
3
Grill/BBQ turning gently every couple of minutes until browned and cooked through.