Serves

Six

Prep Time

60 mins

Cook Time

40 mins

Difficulty

Moderate

  • Ingredients

  • 1kg (2.2 pounds) lamb mince, not too lean

  • 1 large brown onion, very finely diced

  • 1 cup flat leaf parsley, finely chopped

  • 1 long green chilli, seeded and finely chopped

  • 1 teaspoon allspice

  • 1 1/2 teaspoons salt

  • 1 teaspoon fresh ground black pepper

  • 1 tablespoon olive oil

  • Filling:

  • 250g (8.8 oz) English Spinach, washed and chopped

  • 3 spring onions, finely sliced

  • 1/3 cup pine nuts, toasted

  • 1/3 cup slivered almonds, toasted

  • 1/3 cup raisins

  • 200g (7 oz) feta cheese, crumbled

  • 1/4 teaspoon fresh ground black pepper

  • 1/2 teaspoon salt

  • 1 tablespoon lemon juice

Comments

Lamb Kafta is a great base to work with. It is full of flavour, stays moist and holds together really well.

Pairs well with …..

Baked pumpkin and Spiced Hummus

Hints and tips:

As an alternative to rolls, press the lamb mixture into a baking dish, top with finely sliced potato, tomato and grated cheese and bake.

Combine the lamb mince, parsley, salt, pepper, allspice, chilli and onion in a bowl and mix thoroughly with hands.

Place the spinach flat on a plate, cover with plastic and microwave for around 30 seconds, until it’s just wilted. This step is to assist with ease of handling when rolling.

Combine all of the filling ingredients in a bowl and set aside.

Place a large piece of cling wrap (film) on the bench and take one third of the lamb mixture. Start flattening and shaping in a round pizza like shape. The mixture should be roughly the size of a small dinner plate, enough so that it will roll over itself and join at the edges.

Rolling the kafta is a similar motion to rolling a sandwich wrap. Lift one end, fold the sides in and roll over, as below:

Place one third of the mixture in a line along the centre of the mince mixture. Fold the sides inwards, and using the cling wrap for leverage lift the kafta over to join the other end. Shape into a nice roll and press the seams to encase the filling. Wrap the roll tight in the cling wrap, seal and place in the refrigerator. Repeat twice more.

Heat the oven to 220C (430F).

Heat the oil in a non stick fry pan to medium high heat, sear and brown the rolls on all sides, place in a baking tray and cover with foil.

Bake in the oven for 30 – 40 minutes until the lamb is cooked through, there is no need to turn during cooking.

Remove and allow to rest for 5 minutes before slicing.