Signature Kofta

The meat

• Lamb and beef mince, 80 percent lamb to 20 percent beef, or fatty lamb mince alone4.5 kg10 lb (4.5 kg)
• Salt60 to 70 g2 oz to 2.5 oz (60 to 70 g)

The aromatic base

• Onions, medium, grated and most of the moisture squeezed out in a cloth3
• Coriander1 large bunch, finely chopped
• Mint1 medium bunch, finely chopped
• Parsleya small bunch, finely chopped
• Garlic, microplaned to a paste12 to 15 cloves

The spice blend

• Cumin3 tbsp
• Coriander2 tbsp
• Smoked paprika1 tbsp
• Sweet paprika1 tbsp
• Black pepper2 tsp
• White pepper1 tsp
• Cinnamon1 tsp
• Ginger powder1 tsp
• Turmeric½ tsp
• Nutmeg½ tsp
• Clovea pinch
• Cayennea pinch

Depth builders

• Tomato paste2 tbsp
• Pomegranate molasses, if available1 tbsp
• Lemon zestfrom 2 lemons
• Preserved lemon, finely minced2 tbsp
• Olive oil2 tbsp

Binding

• Eggs2
• Fine breadcrumbs, or fresh bread lightly soaked in milk. Enough for tenderness only120 g4 oz (120 g)

The mix

1. 1

   Grate the onions and squeeze most of the moisture out of them in a cloth. This keeps the kofta juicy without making the mixture loose.

2. 2

   Chop the herbs by hand. Do not blend them: hand chopping keeps the flavour brighter.

3. 3

   Mix the meat and the salt first, until the mixture is tacky.

4. 4

   Then add the aromatics, herbs, spices and binders. Do not overbind.

5. 5

   Rest the mixture for a minimum of 4 hours, ideally overnight. The flavour changes considerably.

Cooking

1. 1

   Shape, and cook over a hard charcoal fire. You want smoke, blistering and caramelisation, without drying it out.

2. 2

   Cook until a probe in the thickest kofta reads 71°C (160°F). Minced meat must be cooked through; the fat and the overnight rest are what keep it juicy.