Kafta

Kafta is minced lamb mixed with herbs and is usually cooked either roasted with potatoes and tomatoes or on a skewer on the BBQ.

Prepared kafta is available as part of the Sourced Fresh Meat Pack in the May/June order, but if you want to have a go at preparing it yourself, here is how it's done...

What you need:

1 kg lamb mince
2 cups of flat leaf (continental) parsley, washed and leaves picked off the stems.
1/2 cup mint, washed and leaves picked off the stems
2 onions
1 teaspoon salt, half a teaspoon black pepper
a quarter teaspoon each ground cinnamon, cloves and nutmeg

1. In a food processor, chop onion extremely fine.


2. Add parsley and mint and until you have a fine - not liquefied - homogeneous mixture.


3. Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and mix thoroughly with your hands.

Kafta Mishwi (Kafta on a stick)

A mouthwatering mix of lamb mince, parsely, onions and spices, skewered and grilled to perfection:

• In your left hand, roll some kafta (about half a handful) into a ball
• With your right hand, run a bamboo skewer through it
• Holding the base of the skewer with your right hand, use your left hand to gently squeeze the kafta mixture along the skewer so it looks like you have a skinless sausage on a stick
• Cook over hot coals until the meat is cooked through but still juicy

Click here for the May/June order form