Bought a Box of $9/kg Lamb Mince from meatonline.com.au (3x5kg frozen bags). Thawed a bag and hand mixed it with the below.
Ingredients required per 500gram Lamb Mince:-
– 1 grated onion
– ¼ cup Panko Breadcrumbs
– Moisten breadcrumbs with drizzle of olive oil
– 1 tsp minced Garlic out of jar
– 2tsp Curry Powder
– 2tsp Cumin
– 1tsp Coriander
– 2tsp Paprika
– 2tsp Parsley
– 1tsp Oregano
– 1.5tsp Cinnamon
– 1tsp Kosher Salt
– 1/2tsp Pepper
– Hand mixed above into mince with BLACK NITRILE GLOVES on. The more you knead lamb mince the firmer it gets, add olive oil to soften it up again.
– Put in large bowl with gladwrap on the mince, and left in fridge overnight to let the spices fully permeate.
– Filled Pellet Smoker with new COFFEE GROUNDS PELLETS.
– Placed hand rolled Koftas on non stick FROGMAT SMOKER MESH sheet in Smoker. I rolled them into thin ‘sausage rolls’ on a cutting board with one hand, rolling it back and forth to make it thinner.
N.B. Frying Koftas in a pan causes fat spatters all over the stove but cooking them on high heat in a smoker avoids the spattering mess.
– Set Smoker to 150C.
– In just 30-40mins the Koftas internal temp Probed at approx 70C. Lamb is usually ready at 65C. A fast 150C Hot Smoke, just leaves a faint smokey flavour on the Koftas.
– Served them on pita or Flatbread with diced tomatoes, lettuce, and Tzatziki sauce.
