Latest news with #lambmince
The Guardian
05-08-2025
- The Guardian
Thomasina Miers' recipes for lamb koftas with buttery tomato sauce and cacik
Several years ago, I was stranded in Istanbul because of the Icelandic eruptions. I wandered through the ancient city and was astounded by the beauty of the place – and just as much by its food. I tasted grilled meats cooked over open fires on the streets, and had a kofta dish served with cacik, a classic cucumber and mint sauce, that was so intensely delicious that the moment has been distilled in my memory. Mince, with good provenance and the right amount of fat to carry flavour and lend moisture, is a kitchen hero. Here, it delivers an astoundingly good dinner inspired by that meal, and which shouldn't break the bank. A deliciously savoury feast of grilled lamb, spices and dill with a richly aromatic sauce Prep 10 min Cook 1 hr Serves 4 with leftovers For the spice mix2 tsp cumin seeds 1 tbsp coriander seeds 3-4 fat garlic cloves, peeled 1 tsp ground cinnamon Salt and black pepper 1 tsp ground turmeric 1 tsp ground ginger For the koftas2 tbsp vegetable or olive oil 2 medium red onions, peeled and diced 900g lamb mince1 large handful fresh dill, finely chopped For the tomato sauce50g butter 1 large onion, peeled and finely diced2 x 400g tins plum tomatoes 2 bay leaves Warm a heavy-based casserole on a medium heat, then gently toast the cumin and coriander seeds for a few minutes. Tip them into a mortar or spice grinde, add the garlic, cinnamon and half a teaspoon of salt, and grind to a paste. Set aside half of the paste for the tomato sauce, then mix the turmeric and ginger into the remaining paste in the mortar. Meanwhile, heat the oil for the koftas in the same pan, add the two diced onions, and sweat with a teaspoon of salt for eight to 10 minutes. Stir in the garlicky paste from the mortar and, once the onions are translucent and smelling tantalisingly good, add the lamb and scrape the mix into a bowl. To make the sauce, put the same pan back on a medium heat, add the butter and onion, and season generously. After eight to 10 minutes, stir in the reserved spice paste and stir-fry for a few minutes. Cut up the tinned tomatoes with scissors or squash them to a pulp, then stir them into the pan with the bay leaves. Stir, then simmer gently over a medium heat for about 15 minutes, until the sauce is thick and glossy. Meanwhile, mix the dill in to the bowl of onions and mince, and season with a teaspoon of salt and some black pepper. Mix thoroughly, then, using your hands, shape into equal-sized, flattish torpedo shapes. You should end up with 12-14 in all. When you are ready to eat, heat a griddle, barbecue or frying pan on a high heat until smoking. Griddle or fry the koftas for two to three minutes on each side, until just cooked in the middle. Serve astride the tomato sauce with short-grain rice or bulgur wheat, some wilted spinach or chard, and the cacik below. A dip that is delicious for breakfast with bread, olives and feta, and perfect for layering in a sandwich and insanely good with grilled aubergine. Prep 5 min Cook 15 min Serves 4 with leftovers 400g greek yoghurt 2 small cucumbers, or ½ large cucumber1-2 small garlic cloves, peeledSalt 1 small handful fresh mint leaves, finely chopped½ tsp dried mint (optional)Extra-virgin olive oil Put the yoghurt in a mixing bowl and beat it with a fork until very smooth. Top and tail the cucumbers and coarsely grate them into the same bowl. Finely grate the garlic and add it to the yoghurt mixture with half a teaspoon of salt, all but a scattering of the fresh mint and the dried mint, if using. Pour over some olive oil in a swirl, top with the last of the fresh mint and serve with the koftas above.
The Guardian
05-08-2025
- The Guardian
Thomasina Miers' recipes for lamb koftas with buttery tomato sauce and cacik
Several years ago, I was stranded in Istanbul because of the Icelandic eruptions. I wandered through the ancient city and was astounded by the beauty of the place – and just as much by its food. I tasted grilled meats cooked over open fires on the streets, and had a kofta dish served with cacik, a classic cucumber and mint sauce, that was so intensely delicious that the moment has been distilled in my memory. Mince, with good provenance and the right amount of fat to carry flavour and lend moisture, is a kitchen hero. Here, it delivers an astoundingly good dinner inspired by that meal, and which shouldn't break the bank. A deliciously savoury feast of grilled lamb, spices and dill with a richly aromatic sauce Prep 10 min Cook 1 hr Serves 4 with leftovers For the spice mix2 tsp cumin seeds 1 tbsp coriander seeds 3-4 fat garlic cloves, peeled 1 tsp ground cinnamon Salt and black pepper 1 tsp ground turmeric 1 tsp ground ginger For the koftas2 tbsp vegetable or olive oil 2 medium red onions, peeled and diced 900g lamb mince1 large handful fresh dill, finely chopped For the tomato sauce50g butter 1 large onion, peeled and finely diced2 x 400g tins plum tomatoes 2 bay leaves Warm a heavy-based casserole on a medium heat, then gently toast the cumin and coriander seeds for a few minutes. Tip them into a mortar or spice grinde, add the garlic, cinnamon and half a teaspoon of salt, and grind to a paste. Set aside half of the paste for the tomato sauce, then mix the turmeric and ginger into the remaining paste in the mortar. Meanwhile, heat the oil for the koftas in the same pan, add the two diced onions, and sweat with a teaspoon of salt for eight to 10 minutes. Stir in the garlicky paste from the mortar and, once the onions are translucent and smelling tantalisingly good, add the lamb and scrape the mix into a bowl. To make the sauce, put the same pan back on a medium heat, add the butter and onion, and season generously. After eight to 10 minutes, stir in the reserved spice paste and stir-fry for a few minutes. Cut up the tinned tomatoes with scissors or squash them to a pulp, then stir them into the pan with the bay leaves. Stir, then simmer gently over a medium heat for about 15 minutes, until the sauce is thick and glossy. Meanwhile, mix the dill in to the bowl of onions and mince, and season with a teaspoon of salt and some black pepper. Mix thoroughly, then, using your hands, shape into equal-sized, flattish torpedo shapes. You should end up with 12-14 in all. When you are ready to eat, heat a griddle, barbecue or frying pan on a high heat until smoking. Griddle or fry the koftas for two to three minutes on each side, until just cooked in the middle. Serve astride the tomato sauce with short-grain rice or bulgur wheat, some wilted spinach or chard, and the cacik below. A dip that is delicious for breakfast with bread, olives and feta, and perfect for layering in a sandwich and insanely good with grilled aubergine. Prep 5 min Cook 15 min Serves 4 with leftovers 400g greek yoghurt 2 small cucumbers, or ½ large cucumber1-2 small garlic cloves, peeledSalt 1 small handful fresh mint leaves, finely chopped½ tsp dried mint (optional)Extra-virgin olive oil Put the yoghurt in a mixing bowl and beat it with a fork until very smooth. Top and tail the cucumbers and coarsely grate them into the same bowl. Finely grate the garlic and add it to the yoghurt mixture with half a teaspoon of salt, all but a scattering of the fresh mint and the dried mint, if using. Pour over some olive oil in a swirl, top with the last of the fresh mint and serve with the koftas above.
News24
26-05-2025
- General
- News24
Lamb samoosa pie
Ingredients - CHEAT'S PUFFPASTRY 2½cups - plain flour plus extra to dust 250g (grams) - unsalted butter, frozen 1cup - very cold water - salt to taste - FILLING 1½teaspoons - ghee or vegetable oil ½teaspoon - each fennel seeds, cumin seeds, mustard seeds, nigella (black cumin) seeds and fenugreek seeds 1 - onion, sliced 500g (grams) - lamb mince 2 - medium potatoes, peeled, cut into 2cm pieces 3 - garlic cloves 80ml (millilitres) - curry paste 1½cups - frozen peas 2tablespoons - plain flour 1tablespoon - white wine or apple cider vinegar 1 - egg, lightly whisked for egg wash - thick yoghurt, chutney and mint leaves to serve Method Description: PASTRY Place the flour in a large bowl and coarsely grate the frozen butter over. Use your fingers to combine. Add the iced water and 10ml (2t) salt and bring the dough together. Once the dough has just come together, and there are still visible lumps of butter, wrap in clingfilm and chill until needed. Preheat the oven to 200°C. FILLING Heat the ghee or oil and10ml (2t) of the seed mix in a deep frying pan over medium heat. Add the onion and cook for 1 minute then add the lamb mince and cook for 10 minutes or until well browned. Add the potatoes to the pan and cook for 4–5 minutes until they start to brown. Add the garlic and curry paste and cook, stirring for 2–3 minutes, then add the peas, flour and stir to combine. Add 125ml (½c) water and cook for a further 3–4 minutes until thickened then stir through the vinegar. Remove from the heat and cool completely then chill to firm up. Divide the pastry in two, with one piece slightly larger than the other. Roll the smaller piece into a 30cm square then place on a large, lined baking tray. Roll the larger piece into a 34cm square (wider than the base too). Add the chilled filling to the smaller piece, leaving a 2cm border around the edges, then brush the edges with a little egg wash. Top with the larger pastry and press the edges together to seal. Use a fork to press down and join. Trim any excess pastry. Brush with the remaining egg wash, scatter with some more of the seed mix and bake for 25–30 minutes or until golden brown.
