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LAMB KOFTA WITH SPICED SWEET
POTATO WEDGES
PROGRAM: AIR FRY | PREP: 20 MINUTES | COOK TIME: 20 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
400g minced lamb
20g fresh breadcrumbs, soaked
briefly in cold water and
squeezed out
1 spring onion, finely chopped
1 garlic clove, peeled, minced
2 teaspoons Baharat spice mix
1½ tablespoons coriander, finely
chopped
1½ tablespoons parsley, finely
chopped
Salt and ground black
pepper, as desired
700g sweet potatoes, peeled,
cut into 1.25cm wedges
2 tablespoons olive oil
1 teaspoon paprika
Extra roughly chopped parsley
and coriander, to garnish
Cooking spray
Warm pitta bread, to serve
You will need four soaked 20cm
wooden skewers for this recipe.
DIRECTIONS
1 In large bowl, mix minced lamb, breadcrumbs,
spring onion, garlic, Baharat spice, coriander,
parsley, salt and pepper. Add salt and ground
black pepper, as desired. Divide the mixture into
four equal portions and shape evenly onto each
skewer leaving 4cm at each end of the skewer
2 In large bowl, toss sweet potato with olive oil, salt,
pepper and paprika.
3 Insert divider and both crisper plates into the
drawer. Spray Zone 1 with cooking spray, then add
the skewers. Place the sweet potato wedges in
Zone 2. Insert drawer into unit.
4 Select Zone 1, select AIR FRY, set temperature to
200°C and set time to 12 minutes. Select Zone 2,
select AIR FRY, set temperature to 200°C and set
time to 20 minutes. Select SYNC. Press START/
STOP to begin cooking.
5 When 10 minutes remain, open drawer and using
silicone-tipped tongs, flip the kebabs and toss the
potatoes.
6 When cooking is complete, garnish lamb and
sweet potatoes with coriander. Serve hot, with
warm pitta bread.
TIP: Serve with mint yogurt sauce, by
combining 150ml Greek yogurt with handful
of chopped mint, and salt as desired.
ninjakitchen.co.uk
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