Lamb Kofta 1⁄ brown onion, very finely diced

2 1 clove gar­lic, minced 1 ta­ble­spoon kofta spice mix (see recipe below) 450g lamb mince 1⁄ tea­spoon salt

4 1 ta­ble­spoon tomato sauce Chopped Salad 2 toma­toes 1 car­rot 1 cos let­tuce Sumac Yoghurt 1⁄ cup nat­u­ral yoghurt

2 1⁄ tea­spoon dried sumac (store

2 bought) 1⁄ tea­spoon runny honey

2 To Serve 4-5 pita breads (store-bought) 3 ta­ble­spoons mint leaves (op­tional, adults) Kofta Spice Mix 1 tea­spoon ground cumin 1 tea­spoon ground co­rian­der 1 tea­spoon pa­prika 1 tea­spoon cin­na­mon 1⁄ tea­spoon ground ginger

2 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

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