Gut Week: Lamb koftas with tomato and onion salad
These can be made in batches and freeze well, but you must reheat thoroughly. Eat cold for packed lunches and picnics – they’re a source of energy and digestion-healing amino acids.
500g minced, lean lamb
1 small onion, finely grated
1 fresh red chilli, deseeded and finely chopped
10g fresh root ginger, peeled and grated
10g mint leaves, chopped
10g coriander leaves, chopped
½ tbsp ground cumin
½ tbsp ground coriander
2 garlic cloves, crushed
Large pinch of salt
1 red onion, finely chopped
4 mint sprigs, chopped
2 coriander sprigs, chopped
1 tbsp olive oil
Salt and black pepper
4 tsp melted butter
Lemon juice, to serve
1. Mix lamb, onion, chilli, ginger, herbs, ground spices, garlic and salt in a bowl. Divide into 8 portions and roll each one into a long sausage shape. Thread each kofta onto a metal or bamboo skewer. Cover and keep in fridge until you’re ready to cook them.
2. Chop the tomatoes and mix them with together with the onion, mint, coriander and olive oil, then serve on a plate. Season.
3. To cook the koftas, heat a griddle pan over a medium heat. Lightly brush the koftas with the melted butter and cook them for 3-4 mins on each side. Remove from the pan and set aside to rest for 10 mins.
4. Serve koftas on top of salad with a squeeze of lemon juice.
Maca smoothie with avocado, pear, apple and mint is taken from Gut Gastronomy by Vicki Edgson and Adam Palmer (Jacqui Small, £30). Photography Lisa Linder.