Full question
The Lamb Koftas have a superb taste. Just like the local kebab shop. The only thing I haven't mastered yet is how to stop them crumbling. If I can't get the hang of it, as per this recipe, could I use a binding agent? Should it be eggs, breadcrumbs or a subtle mixture of the two?
Our answer
Nigella's Lamb Kofta With Garlic Sauce (from AT MY TABLE) are fat sausage-like patties of seasoned and spiced minced (ground) lamb. NIgella cooks them in a frying pan as this is easier for everyday eating, rather than trying to barbecue or grill them on skewers.
We are not sure at what stage the kofta become crumbly. The kofta should hold together after chilling and if they are breaking up before cooking then they may need a little more chilling time. If they are breaking up after cooking then it could help to use a higher fat content of lamb mince, depending on whether you are using a lower fat version. Try to aim for 20% fat as this provides moisture to the mixture. If you feel that you have to use a binding agent then we would err on the side of using egg rather then breadcrumbs. Dried breadcrumbs will dry out the kofta and fresh breadcrumbs don't always act as a good binder. For the recipe you could try using an egg yolk initially, adding a little of the white if necessary. However, try not to overmix the kofta as this will make them more dense.
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