Lamb kofta full of flavour
Form your kofta ahead of time to make for a speedy weeknight meal.
❚ brown onion, very finely diced ❚ 1 clove garlic, minced
❚ 1 tablespoon kofta spice mix (see recipe below)
❚ 450g lamb mince
❚ teaspoon salt
❚ 1 tablespoon tomato sauce
❚ 2 tomatoes
❚ 1 carrot
❚ 1 cos lettuce
❚ cup natural yoghurt
❚ teaspoon dried sumac (storebought)
❚ teaspoon runny honey
❚ 4-5 pita breads (store-bought) ❚ 3 tablespoons mint leaves (optional, adults) ❚ 1 teaspoon ground cumin
❚ 1 teaspoon ground coriander
❚ 1 teaspoon paprika
❚ 1 teaspoon cinnamon
❚ teaspoon ground ginger
❚ 1 teaspoon dried mint
Preheat oven to 200 degrees Celsius. Line two oven trays with baking paper.
Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion and garlic for 2-3 minutes until starting to soften.
Add kofta spice mix and continue cooking for about 30 seconds until fragrant. Remove from pan and add to a large bowl with all remaining lamb kofta ingredients. Wipe pan clean with paper towels.
Using clean hands, mix lamb kofta ingredients until combined then roll into golf ball-sized balls. Return same pan to medium heat with a drizzle of oil.
Cook lamb kofta for 2–3 minutes until golden. Transfer to first prepared tray and bake for 3–4 minutes until just cooked through. Set aside, covered with foil to keep warm.
While lamb kofta are cooking, slice pita breads in half, place on second prepared tray and bake for 2–3 minutes until warmed through.
Dice tomatoes 1cm; grate carrot; finely slice lettuce; finely chop mint leaves (if using). Set tomatoes, carrot and lettuce aside on a board or in separate bowls. In a small bowl, mix all sumac yoghurt ingredients together until combined.
To serve, place all ingredients in the centre of the table for everyone to help themselves. Stuff pita breads with lamb kofta and chopped salad. Drizzle over sumac yoghurt and sprinkle with mint (if using).
Lamb Kofta Pita Pockets with Sumac Yoghurt