What To Make With Ground Turkey For Dinner
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Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.
Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.
Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches.
Arrange on a platter to serve.
500g lamb mince
1 red onion, finely chopped
125.00 ml firmly packed fresh continental parsley leaves
3 garlic cloves, crushed
2.50 gm ground cumin
1 tsp ground coriander
1.25 gm ground cinnamon
22.20 gm tomato paste
35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
Salt & freshly ground black pepper
75g (1/2 cup) plain flour
36.40 gm olive oil
Lebanese, middle eastern, turkish
20.2 grams fat
7.3 grams saturated fat
12.5 grams carbohydrates
1.1 grams sugar
13.2 grams protein
66.3 milligrams cholesterol
178.9 milligrams sodium
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The mix of spices in this lamb kofta recipe is what makes it really special.