Lamb and Nasturtium Koftas with Chippy Sauce

Ingredients

Lamb Koftas

• 600g of lamb mince
• 1 tsp ground cumin
• 1 tsp ground coriander
• 10g of mint, chopped
• 1 tsp distilled malt vinegar
• 1 tsp breadcrumbs
• 2 tsp ketchup
• 1 egg yolk
• 30g of nasturtium leaves, chopped
• Salt

Chippy Sauce

• 100g of ketchup
• 100g of brown sauce
• 200ml of distilled malt vinegar
• Salt

To serve

• Flatbreads
• Natural yoghurt
• 4 Skewers

Method

1. Preheat the oven to 180°C/gas mark 4
2. To make the koftas, mix together all the ingredients in a large bowl.
3. Divide into 8 balls, then roll each ball in cupped hands to create short sausage shapes.
4. Place 2 koftas on each skewer and brush with oil. If using wooden skewers, be sure to soak them first so they don't burn over the heat.
5. Place a pan on the hob over a high heat and add a dash of oil. Place the koftas in the pan and sear until golden on each side, then transfer to a tray and finish cooking in the oven for 5 minutes.
6. To make the chippy sauce, whisk all the ingredients together in a bowl until well combined and season with a pinch of salt.
7. Serve hot with flatbreads, yoghurt and the chippy sauce for dipping.

In collaboration with Graham Campbell - Great British Chefs.