This week, I have been in hospital to have an operation on my left hand. I am currently in convalescence, and this means that the burden of running the house falls entirely on my husband’s shoulders. That, and of course catering to my every whim.

Prior to the operation, I decided to make ahead as many meals as possible. It’s not that my husband cannot cook, but I wanted to provide some relief to his burdens while I could. I am a big fan of make ahead meals. Forget your sodium-laden ready meals from the supermarket, make your own. It is easy to do. If you are making a lasagne for dinner, then why not make double, and freeze half?

You have to be careful as not everything can be frozen. Raw potato, for example, doesn’t freeze well. These lamb kofta’s however, are perfect.

Make the mixture, form the koftas, place them in a freezer safe container and away you go. Don’t forget to allow them to defrost fully (preferably overnight in the fridge) before cooking.

Spicy Lamb Kofta

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Ingredients

• 900g Lamb Mince
• 2 Onions (very finely diced)
• 20g Fresh Mint (finely chopped)
• 20g Fresh Coriander (finely chopped)
• 1 tablespoon Ginger Paste
• 2 teaspoons Ground Cumin
• 2 teaspoons Ground Coriander
• 2 teaspoons Paprika
• 2 teaspoons Cooking Salt

Directions

1.	Place the lamb, diced onion, chopped mint and coriander into a large mixing bowl
2.	In a small bowl, mix together the ground spices and salt, then distribute this evenly over the meat and onions
3.	Using clean hands, mix all the ingredients together until well combined
4.	Divide the mixture into 8 even portions. Form each portion into a rough sausage shape around a skewer
5.	Cook on a barbeque or hot grill pan for about 10 minutes, turning to brown evenly
6.	Serve with pitta bread, cous cous salad and a creamy yogurt dip