Sunday, 16 July 2017




1 pound Ground Beef, or Lamb, or combination of the two
5-6 Clove Garlic
1 Small Onion
1 Tablespoon Ground Corriander Seed
1 Teaspoon Cinnamon
1/2 Teaspoon Allspice
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Cayenne Pepper
Salt and Pepper
1 Egg
1/4 Cup Bread Crumbs


Combine all ingredients in a medium bowl and mix together by hand until evenly blended.

You may need to add some extra breadcrumbs if the mixture feels too wet or too loose.  Texture of a mince meat is something you just need to learn by feel and trial and error.

For best results, cover mixture and allow flavour to meld together for at least an hour or overnight.

Heat a grill, or skillet to medium high heat when ready to cook. Shape into meat balls or free form sausages. Cook on each side until cooked through and centre is no longer pink.

Enjoy with salad, or over rice and perhaps with a garlic or Nova Scotian style donair sauce.



After several attempts and a few recipe tweaks this is the best kofta I have made. Nice rounded flavour, and not too spicy which serves me perfectly. Husband approved as well.

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