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BBQ goat kofta

A sharing platter of BBQ goat kofta

BBQ goat kofta

Name: BBQ goat kofta
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 3 tbsp olive oil; 2 small or 1 large onion finely chopped; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ras el hanout; 5 garlic cloves minced or grated; 800g goat mince or lamb mince if you can’t find goat; 1 lemon zested and cut into wedges; bunch of coriander finely chopped; 2 tsp mint sauce (optional); cumin flatbreads fennel slaw and yogurt, to serve (see below)

Tom Kerridge

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Serves 6

Easy

Prep: 40 mins

Cook: 25 mins

plus at least 1 hr chilling

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Try something different on the barbecue with this underrated meat. Serve the koftas with cumin flatbreads, fennel slaw and yogurt for a family feast

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
2 small or 1 large onion

finely chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp ras el hanout
5 garlic cloves

minced or grated
800g goat mince

or lamb mince if you can’t find goat
1 lemon

zested and cut into wedges
bunch of coriander

finely chopped
2 tsp mint sauce

(optional)
cumin flatbreads

fennel slaw and yogurt, to serve (see below)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal618
fat27g
saturates9g
carbs50g
sugars10g
fibre7g

high
protein40g
salt1.4g

Method

step 1

Heat the oil in a frying pan and fry the onion for 8-10 mins over a medium heat until softened and starting to turn golden. Stir in the spices, lots of ground black pepper and the garlic, cook for 2 mins more, then turn off the heat and leave to cool completely.
step 2

Scrape the cooled onion mixture into a large bowl with the mince, lemon zest, most of the coriander and mint sauce, if using. Season generously with salt and scrunch everything together with your hands until fully combined. Fry a small ball of the mixture to taste for seasoning, then divide the rest of the mixture into 12. Roll each piece into a rough sausage shape, put on a tray or platter, then cover and chill for at least 1 hr to firm up. Will keep chilled for up to a day.
step 3

Light the barbecue and wait until the coals are ashen or heat a gas barbecue on high. Barbecue the kofta for 10-12 mins, turning every now and then using tongs, until charred and just cooked all the way through. They should brown and form a crust on one side before being turned. Alternatively, cook in an air-fryer at 200C in a single layer for 6 mins on one side, then turn and cook for 8 mins more until browned. Serve scattered with the rest of the coriander, alongside flatbreads, slaw and dressing (see recipes, below) for everyone to assemble their own wrap.

Recipe tips

5 more ideas

Fennel slaw Finely shred a bulb of fennel, ¼ white cabbage, 1 small red onion and 1 green chilli. Toss with a large pinch of salt and the juice of 1 lemon, then drizzle over 2 tbsp olive oil and scatter with a handful of mint leaves and some pomegranate seeds.

Yogurt dressing Mix 6 tbsp of Greek yogurt with 4 tbsp of water, 1 minced garlic clove and ½ tsp turmeric and season with salt and pepper.

Easy cumin flatbreads Mix 300g self-raising flour with 300g plain or Greek-style yogurt, 2 tbsp olive oil and ½ tsp salt in a bowl until you have a sticky dough. Cover and leave for 30 mins. On a floured surface, divide the dough into 6 and roll each piece into a rough round, sprinkling with cumin seeds as you roll. Cook on the barbecue for 2-3 mins each side until charred and puffed up.

Spicy goat burgers Shape the goat mince mixture into 6 burgers. Cook on the barbecue and serve in burger buns with slaw.

Quick goat tagine Halve the mince quantity and roll the mixture into balls. Fry for 8 mins until browned, add 2 cans of chopped tomatoes and simmer gently for 15-20 mins.

Recipe from Good Food magazine, September 2023

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