Ingredients
FOR THE KOFTA
500 grams minced lamb
1 (approx. 150g) onion (peeled and coarsely grated)
2 fat cloves garlic (peeled and minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground allspice
½ teaspoon ground white pepper
1 teaspoon sea salt flakes
3 x 15ml tablespoons finely chopped flatleaf parsley leaves
3 x 15ml tablespoons finely chopped fresh mint leaves
2 x 15ml tablespoons regular olive oil
FOR THE GARLIC SAUCE:
400 grams Greek yoghurt
4 cloves garlic (peeled and minced)
finely grated zest of 1 lemon and 3 x 15ml tablespoons of juice
2 teaspoons sea salt flakes
2 teaspoons dried mint
TO SERVE:
Tomatoes
Iceberg lettuce
Flatbreads
Directions
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 yogurt, 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.
6
ADDITIONAL INFORMATION
7
MAKE AHEAD / STORE:
8
It is not advisable to make ahead but you can refrigerate leftover kofta, within 2 hours of cooking, in an airtight container for up to 3 days. Eat cold. Leftover sauce can be refrigerated and stored for up to 2 days in a tightly sealed container.
9
FREEZE:
10
Leftover cooked and chilled kofta can be frozen in an airtight container for up to 1 month. Defrost overnight in the fridge and eat cold.