Lamb and Nasturtium Koftas with Chippy Sauce

Make this using Sarson’s Distilled Malt Vinegar.


Lamb Koftas

  • 600g of lamb mince
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 10g of mint, chopped
  • 1 tsp distilled malt vinegar
  • 1 tsp breadcrumbs
  • 2 tsp ketchup
  • 1 egg yolk
  • 30g of nasturtium leaves, chopped
  • Salt

Chippy Sauce

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

To serve

  • Flatbreads
  • Natural yoghurt
  • 4 Skewers


  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.
  7. Serve hot with flatbreads, yoghurt and the chippy sauce for dipping.

In collaboration with Graham Campbell - Great British Chefs.

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