Lamb Kofta's (Paleo, AIP, low FODMAP)
I love lamb. A year ago I wouldn't have touched the stuff. A childhood spent chewing on bland, fatty and overcooked lamb chops had sufficiently put me off and I had no intention of going near the stuff ever again. But when the time came for me to accept my AIP fate, my ever shrinking list of safe foods forced me to try it once more, and I have never looked back.
I cannot stress enough the difference it makes to buy good quality, grass fed meat. Not only is it packed with omega 3 and nutritionally superior to the supermarket equivalent, but it also packs a hell of a lot more flavour.
This simple AIP, low FODMAP recipe for lamb kofta's is quick, easy, nutrient dense and rich with deep flavours.
For a delicious main serve them with my cucumber and mint salsa and spiced roast carrots.
Makes 10 kofta's
500g Minced lamb - preferably grass fed. Lamb is a rich source of iron, zinc, and b-vitamins.
One generous handful of chopped fresh mint leaves. Mint has great digestive supporting qualities, relieves muscle pains and alleviates allergy symptoms.
One generous handful of chopped fresh parsley.
One generous handful of chopped fresh coriander. Coriander has strong anti-oxidant properties, and helps to stimulates digestion.
One heaped tablespoon of ground ginger
One teaspoon of cinnamon
One tablespoon of garlic oil
Half a tablespoon of coconut oil
A good pinch of sea salt or pink Himalayan salt
In a large bowl add your minced lamb, chopped mint, coriander, parsley, ginger, cinnamon, garlic oil and salt. Combine these thoroughly with your hands until the herbs and spices are evenly spread throughout the meat. Once combined divide the mixture into ten balls and then flatten them with your hands to form long patties about 1 cm thick.
Heat the coconut oil in a large frying pan over a medium heat. You do not want much oil as the lamb is naturally very fatty, but just enough to prevent it from sticking. When the pan is hot add the patties and let them sizzle until brown on one side - about 4 minutes. Once browned flip the patty to cook the other side until golden brown - again about 3 to 4 minutes.
These are ready to serve straight away but will keep in the fridge for up to three days in an airtight container.
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.