Spiced Lamb Kofta with Minty Yoghurt Dip

This cool yoghurt dip works well against the spicy lamb.
  • 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.

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