Kanga kofta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the egg, and stir until well combined. Season with salt and pepper.

Step 2

Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on a tray to rest. Cover with plastic wrap and place in fridge for 15 minutes to chill.

Step 3

Heat oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for between 4 and 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.

Step 4

Arrange on a platter to serve.