North African Lamb Kaftas Recipes

Steps:

• In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning - don't be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.
• Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you're using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.

Steps:

• Mix lamb, onion, poppy seeds, cumin, salt, cinnamon and cayenne in large bowl.
• Add egg and mix well.
• Form lamb mixture into a 3 x 1/2 inch long rolls.
• Repeat with remaining lamb mixture to make about 12 kaftas.
• Heat 2 tablespoons of the oil in large skillet on medium heat and add 1/2 of the kaftas.
• Cook kaftas for 7 minutes or until cooked through and browned on all sides.
• Drain on paper towels.
• Repeat with remaining kaftas, adding remaining 1 tablespoon oil as needed.
• To serve kaftas, carefully slide a wooden skewer lengthwise through center of each kafta.
• Serve with Dipping Sauce.

Steps:

• Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
• To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
• Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

Steps:

• Put the lamb in a mixing bowl and add the remaining ingredients. Mix thoroughly. If the lamb is not properly mixed, the kofta will fall apart on the skewer.
• Form the lamb into small patties about the size of a walnut. Mold the patties tightly around a long skewer so they form small oval shapes. Four or five will fit on a skewer.
• Heat a broiler or charcoal coals and when hot, grill the kofta, turning once, until they are golden brown, for about 6 minutes.