Lamb Kofte with Herbed Yoghurt Dressing Lamb Kofte 800 g lamb mince 1 medium onion (grated) 4 cloves garlic (crushed) 1 tbsp ground cumin 1 tbsp ground coriander 7 ml chilli flakes (crushed) 60 ml
Lamb Kofte with Herbed Yoghurt Dressing
Lamb Kofte
- 800 g lamb mince
- 1 medium onion (grated)
- 4 cloves garlic (crushed)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 7 ml chilli flakes (crushed)
- 60 ml parsley (chopped)
- 60 ml oregano (chopped)
- 1 large egg
- 2 pinches salt (`)
- 1 dash milled pepper
- 1 tbsp olive oil
- 4 dashes sunflower oil (for brushing)
Herbed Yoghurt Dressing
- 1 cup plain yoghurt
- 80 g mint (halved)
- 125 ml lemon juice
- grated peel of half a lemon
- 1 pinch salt
- 1 dash milled pepper
Lamb Kofte
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Soak bamboo skewers in water for 20 minutes
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Mix the first nine ingredients together in a bowl and season
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Divide mixture into about 8-12 portions
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Mould around bamboo skewers into sausage-like shapes
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Heat oil in a griddle pan to a medium heat
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Seal kofte on all sides and cook to your liking
Herbed Yoghurt Dressing
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Mix ingredients together and set aside
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Serve as mezze with dressing and lemon wedges, or as a main meal with salad and toasted pitas
Double the recipe and serve leftover kofte with skewers removed.
Serve tossed through heated Neapolitan sauce with pasta.