Lamb Koftas with Mint & Yoghurt Dressing
DifficultyMediumPreparation15 minCooking20 minDoses for4 peopleNotesLorem ipsum dolor sit amet consectetur adipiscing elit sed do eiusmod tempor
Ingredients
Olive oil
1 onion, peeled and finely diced
2 garlic cloves, peeled and crushed
2 tsp cumin seeds, toasted and ground
Chilli flakes, to taste
500g minced lamb
2 tbsp chopped parsley leaves
2 tbsp chopped mint leaves
Sea salt and freshly ground black peppe
Small bunch of mint, leaves only
½ tsp toasted cumin seeds
2–3 tbsp natural yoghurt
Freshly ground black pepper
1 tbsp lemon juice
Instructions
1
Place a small frying pan over a medium heat and add a dash of oil. When hot, sauté the onion and garlic until tender. Add the cumin seeds and chilli flakes and cook, stirring, for about 2 minutes. Set aside to cool slightly.
2
Put the lamb into a mixing bowl, add the onion mixture and chopped herbs along with a drizzle of olive oil and a pinch of salt and pepper. Mix well with your hands.
3
Roll the lamb mixture into pieces the size of golf balls and flatten them into patties about 1 cm thick. Place on a plate drizzled with a little oil, and drizzle the tops of the patties with more oil, ready for cooking. Cover and chill for about 10 minutes to firm up.
4
Meanwhile, make the dressing. Put the mint into a mortar and bash it with the pestle to bruise it. Add the remaining ingredients and mix well. Taste and adjust the seasoning as necessary, then transfer to a serving bowl.
5
Place a griddle pan over medium-high heat. When hot, griddle the koftas for 5–6 minutes, turning halfway through so that both sides are well browned.
6
Serve the koftas warm with the dressing on the side