Lamb and nasturtium koftas with chippy sauce

PT45M

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Ingredients

Metric

Imperial

Lamb koftas

Chippy sauce

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

To serve

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
  • 100g of ketchup
  • 200ml of distilled malt vinegar
  • salt
  • 100g of brown sauce
7
Serve hot with flatbreads, yoghurt and the chippy sauce for dipping
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