Gill Meller's 'Mutton Kofta'
These North African style kebabs are incredibly easy to make a really quick to cook. You can throw them under a grill but it’ll never be quite as good as cooking them over a hot fire.
Gill Meller's 'Mutton Kofta'
These North African style kebabs are incredibly easy to make a really quick to cook. You can throw them under a grill but it’ll never be quite as good as cooking them over a hot fire.
- Serves: 3
- Prepare: 15 Minutes
- Cook: 20 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC MUTTON?
Our free-range Lleyn ewes will lamb several times in their lives and when it’s time for them to retire we can celebrate the mature, rich flavour of their meat, created by a lifetime of grazing our clover-rich pastures around the farm. It offers incredible texture and depth of flavour.
Ingredients
- 500g of minced mutton
- 2 tsp of black peppercorns
- 1 finely chopped medium-hot red chilli
- 2 tsp of cumin seeds
- 4 cloves of garlic
- 2 tsp of nigella seeds
- 1tsp of nutmeg
- salt and freshly ground black pepper
Method
- Set a small pan over a medium heat. Add the cumin, peppercorns and fennel seeds and toast gently for 3 – 4 minutes. Tip the contents of the pan into a pestle and mortar and grind to a fairly fine texture. Place the minced mutton in a large bowl. Add the ground spices and all the remaining ingredients. Use clean hands to combine the mix thoroughly, mixing it for 2 – 3 minutes will help it bind. Divide mixture into 6 equal portions with lightly floured hands and mould into long sausage shapes. Thread the kebabs on to skewers and chill. When you're ready to cook them brush kebabs with oil and cook under a hot grill or over a glowing BBQ for 10 – 12 minutes, turning occasionally until golden brown all over.
- Serve with fresh flatbreads, minted yoghurt, torn coriander, jalapenos and a few peppery salad leaves.
Other recipe ideas
29/03/18 Recipe
Organic Diced Mutton with Barley and Samphire
"I love mutton, it’s got acres of character and spades of flavour, the meat is rich, dark and marbled with ivory fat" Gill Meller
24/03/18 Recipe
Wood Roasted Leg of Mutton
"When the flames have burned down and you have some really hot embers glowing away set the stuffed mutton over the fire" Gill Meller
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC MUTTON?
Our free-range Lleyn ewes will lamb several times in their lives and when it’s time for them to retire we can celebrate the mature, rich flavour of their meat, created by a lifetime of grazing our clover-rich pastures around the farm. It offers incredible texture and depth of flavour.
Frequently asked questions
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Lamb has always been a more expensive cut of meat, with mutton often deemed less desirable which has dictated its selling price, however at The Organic Butchery, we feel mutton is having a bit of a renaissance right now. The aged ewes from the breeding flock supply our mutton and they've spent their lives roaming freely in pastures, growing strong muscles and robust skeletons. It's the combination of nutritious grass and a long life that gives our mutton its distinctive, unmistakable flavour.
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Mutton meat has a deep red colour and is much fattier than lamb. As mutton comes from older sheep than lamb it has richer flavour and robust bite that make it really hearty and satisfying.
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Lamb refers to young meat, which is tender with a pale pink colour, where as mutton is meat from a sheep that is over two years old, at The Organic Butchery, our mutton comes from ewes who've retired from the breeding flock. That means they've grown to maturity naturally, have well-developed muscles and a strong skeleton. All of these things ensure their meat is strongly flavoured (but not 'gamey') and has excellent texture (but isn't stringy). Mutton's a distinctive meat that's having a bit of a renaissance at the moment.
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We can’t think of a reason not to buy mutton, it’s sustainable and simply delicious. At The Organic Butchery, we source mutton comes from ewes who've retired from the breeding flock. That means they've grown to maturity naturally, have well-developed muscles and a strong skeleton. All of these things ensure their meat is strongly flavoured (but not 'gamey') and has excellent texture (but isn't stringy).