Another recipe by young Aston Prideaux that he cooked at Tea in the Park with Tom Kerridge. He is definitely one of the up and coming chefs in the BBQ world. He was asked by Chef Tom Kerridge to come along to Tea in the Park to cook with him, he has also cooked with DJ BBQ and demoed for Kamado Joe.
Lamb Kofta with Baba Ganoush and Flat Bread
- Prep Time40 min
- Cook Time29 min
- Total Time1 hr 9 min
- Yield4 Servings
Ingredients
Kofta
- 500g lamb mince
- 1 onion blitzed
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- 2 tsp sumac
- 2 tsp ground coriander
- 2 tsp cinnamon
- 2 tsp Aleppo ( pul biber)
- 1 tsp ground ginger
- 1 tsp salt
- ½ tsp baking powder
Baba Ganoush
- 2 large aubergine
- 1 lemon
- Bulb of garlic
- 2-3 tbsp tahini
- salt and pepper
- 3-4 tbsp olive oil
Sumac Onions
- 1 thinly sliced onion
- Heaped tsp sumac
- Juice half lemon
- Drizzle of oil
- Pinch of salt
Method
Set up grill for direct and indirect cooking
Pierce aubergine and place over direct side keep turning until charred all over, wrap garlic in foil with drop of oil and add to the grill
Mix all the kofta ingredients together and make sausage shape koftas ( you can place on blade skewers but will need to refrigerate inbetween) if you now put them in the fridge it will help firm up
Place the kofta’s on the indirect side of the grill until they get to about 60°C internal then move to the direct side to get a bit of colour and bring to 70°C
Whilst the kofta are indirect cut the aubergine lengthways then scrape out the flesh and rough chop, add juice of lemon, squeeze out roasted garlic bulb, add tahini, oil then season with salt and pepper
To serve spread baba ganoush on a flatbread, add sliced kofta garnish with sumac onions, chopped parsley and pomegranate seeds