The meat for Kefta (keft-tah) should be minced as finely as possible to ensure an authentic texture. Serve with a mixed vegetable salad and crusty bread.2 lb. shoulder of lamb, finely minced
2 oz. fresh breadcrumbs
1 small onion, very finely chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon coriander seeds, crushed
1 tablespoon finely chopped fresh mint or
1 teaspoon dried mint
In a large mixing bowl, combine the meat, breadcrumbs, onion, salt, pepper, coriander and mint and mix well to blend.
Preheat the grill to high.
With lightly floured hands, form the meat mixture into 12 to 14 egg-sized balls. Thread a flat sword-like skewer with three or four meatballs, pressing the meat firmly around it to form small sausages.
Continue to thread the balls on to skewers in this way until all of the mixture has been used up.
Place the meatballs under the grill and grill them for 5 to 10 minutes, turning them gently from time to time, or until they are brown and sizzling.
Slide the meatballs off the skewers on to a heated serving dish and serve immediately.