Lamb koftas dipped in yoghurt is a heavenly-creamy combo. Serve these Minty Lamb Koftas in a pitta bread with some salad.
For a Middle-Eastern inspired feast, serve alongside some Colourful Tabbouleh!
Ingredients
Koftas
1 small red onion, finely chopped
1 tbsp olive oil
1 garlic clove, crushed
½ tsp ground cumin
225g minced lamb
20g fresh breadcrumbs (1 slice of bread, crust removed)
2 tsp fresh mint leaves, chopped
1 tsp clear honey
1 egg yolk
1 tbsp olive oil
1 garlic clove, crushed
½ tsp ground cumin
225g minced lamb
20g fresh breadcrumbs (1 slice of bread, crust removed)
2 tsp fresh mint leaves, chopped
1 tsp clear honey
1 egg yolk
To serve
4 pitta bread pockets
Sliced tomato
Sliced cucumber
Pot of Greek yoghurt (optional, or dairy-free yoghurt)
Sliced tomato
Sliced cucumber
Pot of Greek yoghurt (optional, or dairy-free yoghurt)
Method
- Sauté the onion in the oil for 5 to 6 mintues, until soft.
- Add the garlic and cumin, and cook for an extra minute, then transfer to a bowl.
- Add the remaining kofta ingredients, season to taste with salt and pepper and mix thoroughly. For a finer texture pulse everything in a food processor.
- Divide the mixture into eight and form into balls and if possible chill for 1 to 2 hours.
- Preheat the grill to high. Grill the koftas for 8 to 10 minutes, turning halfway, until cooked through.
- Cool slightly before serving with the pittas, salad and Greek yoghurt.
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