½ cucumber<br />
1 garlic clove<br />
150g Greek-style fat-free yoghurt<br />
1 tsp ground cumin<br />
25g honey<br />
1 lemon<br />
250g lamb mince<br />
10g mint<br />
30g panko breadcrumbs<br />
1 red onion<br />
2 tomatoes<br />
4 wholemeal pittas<br />
<br />
<ol>
<li>Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7</li>
<li>Peel and finely chop the<strong> red onion. </strong>Heat a large, wide-based pan (preferably non-stick) with a drizzle of <strong>olive oil</strong> over a medium heat. Once hot, add the<strong> chopped onion</strong> with a pinch of <strong>salt</strong> and cook for 5-8 min or until softened</li>
<li>Meanwhile, peel and finely chop (or grate) the <strong>garlic. </strong>Pick the <strong>mint leaves</strong> from their stems and chop them finely</li>
<li>Once softened, add the<strong> chopped garlic</strong> and<strong> ground cumin</strong> to the<strong> onion</strong> and cook for 1 min or until fragrant. Once fragrant, transfer the<strong> softened onion</strong> to a large mixing bowl</li>
<li>Add the <strong>lamb mince</strong>, <strong>panko breadcrumbs</strong>, <strong>honey </strong>and half the<strong> chopped mint</strong> (save the rest for later!) to the bowl. Give everything a good old mix up until fully combined, then separate into 8 <strong>patties</strong></li>
<li>Add the<strong> patties</strong> to a lightly oiled baking tray and put the tray in the oven for 12-15 min or until cooked through</li>
<li>Meanwhile, combine the <strong>Greek-style natural yoghurt</strong> with the juice of 1/2 <strong>lemon</strong> and the remaining <strong>chopped mint. </strong>Season with a pinch of <strong>salt</strong> – this is your <strong>minty yoghurt dressing</strong></li>
<li>Dice the <strong>cucumber</strong> finely. Dice the<strong> tomatoes</strong><strong> </strong>finely. Add the<strong> diced cucumber</strong> and <strong>tomato</strong> to a bowl with a drizzle of<strong> olive oil</strong> and a pinch of<strong> salt</strong> and <strong>pepper</strong> – this is your<strong> tomato and cucumber salad</strong></li>
<li>Add the<strong> wholemeal pittas</strong> to a separate baking tray. Put the tray in the oven for 3 min or until warmed through. Meanwhile, cut the remaining<strong> lemon</strong> into wedges. Cut the <strong>warmed pittas</strong> in half</li>
<li>Fill the<strong> pittas</strong> with a <strong>lamb kofta</strong>, some <strong>tomato and cucumber salad</strong> and a dollop of the <strong>minty yoghurt dressing . </strong>Garnish with a wedge of<strong> lemon. </strong>Enjoy!</li>
</ol>
Annabel’s Minty Lamb Koftas
Bring a taste of the Middle East to this week’s menu with Annabel’s Minty Lamb Koftas. Stuffed into pittas and topped with a zingy mint yogurt dressing, this aromatic Moroccan favourite will be sure to tickle those taste buds and keep the whole family happy come teatime.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely chop the red onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 5-8 min or until softened
Meanwhile, peel and finely chop (or grate) the garlic. Pick the mint leaves from their stems and chop them finely
Once softened, add the chopped garlic and ground cumin to the onion and cook for 1 min or until fragrant. Once fragrant, transfer the softened onion to a large mixing bowl
Add the lamb mince, panko breadcrumbs, honey and half the chopped mint (save the rest for later!) to the bowl. Give everything a good old mix up until fully combined, then separate into 8 patties
Add the patties to a lightly oiled baking tray and put the tray in the oven for 12-15 min or until cooked through
Meanwhile, combine the Greek-style natural yoghurt with the juice of 1/2 lemon and the remaining chopped mint. Season with a pinch of salt – this is your minty yoghurt dressing
Dice the cucumber finely. Dice the tomatoesfinely. Add the diced cucumber and tomato to a bowl with a drizzle of olive oil and a pinch of salt and pepper – this is your tomato and cucumber salad
Add the wholemeal pittas to a separate baking tray. Put the tray in the oven for 3 min or until warmed through. Meanwhile, cut the remaining lemon into wedges. Cut the warmed pittas in half
Fill the pittas with a lamb kofta, some tomato and cucumber salad and a dollop of the minty yoghurt dressing . Garnish with a wedge of lemon. Enjoy!
