Lamb Kafta


  • 500 g lamb mince 
  • 10 g salt 
  • 2 onions sliced 
  • 4 garlic cloves minced 
  • 2 tbsp olive oil 
  • 25g red peper paste 
  • 2 tbsp poppy seeds


Selaks Buttery Chardonnay


Fry onions in oil in a frypan on medium heat. Cook them out slowly until light golden brown and very soft. Add garlic and cook for a further 5 minutes
Remove from the heat and cool completely
Chop roughly into small pieces

In the bowl of a stand mixer and all other ingredients and the cooked onions
With a paddle attachment mix together on medium for 5 minutes of until you see the mixture begin to emulsify and become one.

With a wet hand grab a handful of mixture (roughly 125g) and thread onto a skewer (ideally a flat kafta skewer but any skewer is fine)

Place on a grill and cook for 5 minutes on either side or until browned and cooked through