Spiced Lamb Kofta with Minty Yoghurt Dip
This cool yoghurt dip works well against the spicy lamb.
- Serves6
- DifficultyEasy
For the kofta
500g good quality lamb mince
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp sumac
3 tbsp toasted almonds
1 large red chilli finely chopped
3 tbsp freshly chopped mint
2 tbsp freshly chopped coriander stalk
Freshly ground black pepper
Salt to season
Oil
For the yoghurt dip
100ml Greek yoghurt
1 tbsp good quality mint sauce
Seeds of ½ pomegranate
Fresh coriander
Sliced red onions
Salt
In a large bowl add the lamb mince, cumin, sumac, toasted almonds, red chilli, ground coriander, mint, coriander stalk, salt and pepper and a little oil. Mix well.
Separate the mixture into 6 balls then mould around 6 pre oiled metal skewers. Rub oil over the moulded kofta.
Heat a griddle until it is smoking hot and place the skewers directly on there, turning them every few minutes. They will take about 8 minutes to cook through.
Mix the yoghurt and mint sauce together with a pinch of salt, add the fresh coriander.
To serve, garnish with fresh coriander and red onions with the kofta and dip on the side.
Recipe courtesy of Shelina Permalloo.
