Spicy beef koftas with onion salad
- August 2008
- Takes 25 minutes to make, plus 1 hour’s soaking
Chef Bill Granger loves to serve these beef koftas with onion salad wrapped in naan or wholemeal flatbread with mango chutney, yogurt and salad.
- Dairy-free recipes
- Gluten-free recipes
Per serving (based on 6): 237kcals, 15.7g fat (4.6g saturated), 19.4g protein, 5.4g carbs, 3.8g sugar, 1.9g salt
- 500g minced lean beef
- 1 tsp ground cumin
- 1 tsp ground coriander
- Good handful chopped fresh coriander, plus extra sprigs to serve
- 2 onions, grated
- 1 green chilli, deseeded and finely chopped
- 4 tbsp olive oil
For the onion salad
- 2 small red onions, finely sliced
- Juice of 1 lemon
- 2 tsp sea salt
- To make the onion salad, place the onions in a bowl, cover with cold water and add a few ice cubes. Set aside to soak for 1 hour, then drain and pat dry with paper towel. Put in a small bowl and stir in the lemon juice and sea salt. Set aside.
- When the onions have nearly finished soaking, preheat the oven to 180°C/fan160°C/gas 4. Put the beef, cumin, ground and fresh coriander, grated onions and chilli in a bowl with some seasoning and mix well with your hands. Shape tablespoonfuls of the mixture into 24 balls.
- Heat a large, non-stick frying pan over a medium-high heat. When hot, add the oil and a few koftas, with plenty of space between them. Cook for 2-3 minutes, until browned all over. Transfer to a large baking sheet and continue to brown the rest. Place the koftas in the hot oven for 5-6 minutes, until cooked through, then remove them and drain on kitchen paper. Alternatively, you can cook these on a barbecue along with the tuna kebabs.
- Put the beef koftas on a serving platter, scatter with the onion salad and extra coriander sprigs and serve with raita.
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