Lamb kofta with garlic sauce
SERVES 4-5
For the kofta:
Minced lamb – 500g
Onion – 1 (approx. 150g), peeled and coarsely grated
Garlic – 2 fat cloves, peeled and minced
Ground cumin – 1 teaspoon Ground coriander – 1 teaspoon
Ground allspice – ¼ teaspoon
Ground white pepper – ½ teaspoon
Sea salt flakes – 1 teaspoon
Flat-leaf parsley – 3 x 15ml tablespoons finely chopped leaves
Fresh mint – 3 x 15ml tablespoons finely chopped leaves Regular olive oil – 2 x 15ml tablespoons
For the garlic sauce:
Greek yoghurt – 400g
Garlic – 4 cloves, peeled and minced
Lemon – 1–2, finely grated zest of 1 and 3 x 15ml tablespoons of juice
Sea salt flakes – 2 teaspoons
Dried mint – 2 teaspoons
To serve:
Tomatoes Iceberg lettuce Flatbreads
1 Put all the kofta ingredients – barring the oil – into a large bowl and, with dampened hands and a light touch, mix everything together. While you need everything to be thoroughly combined, it’s important not to make a dense, compact mixture.
2 Line a small baking sheet with cling film, and form 2 heaped-tablespoons of the mixture into a sausage shape, then slightly flatten the sides as this will help them cook more evenly when you fry them. Transfer them onto the lined baking sheet as you go – you should get about 10 kofta.
3 Cover the baking sheet with cling film and put in the fridge for about 30 minutes so that the kofta firm up a little. While you’re waiting, stir the yoghurt, garlic, lemon zest and juice, salt and dried mint together. Your sauce is now made.
4 Heat the olive oil in a large frying pan and fry the kofta – over a highish heat – for 5 or so minutes each side until just cooked all the way through. Be gentle as you turn them over, so as not to break them up.
5 Serve with the garlic sauce, salad and flatbreads, as wished