Lamb Koftas With Yoghurt Dressing
Originally from: https://www.gordonramsay.com/gr/recipes/lamb-koftas-with-mint-and-yoghurt-dressing/
Makes enough for 4 people as a component of tapas.
Note: may be frozen, de-frosted in a microwave and re-heated
(covered) in the oven at 200 C for 30 to 45 minutes.
Ingredients
For the lamb koftas:
- 500 gm minced lamb
- 1 onion, finely diced (use a food processor if possible)
- 2 cloves garlic, crushed
- 2 tsp cumin seeds
- 2 tsp chilli flakes
- 3 tbsp chopped mint leaves
- olive oil
- salt & pepper
For the yoghurt dressing:
- 3 tbsp yoghurt
- 0.5 tsp cumin seeds
- 1 small bunch of mint leaves
- juice of half a lemon
- freshly ground black pepper
Method
For the lamb koftas:
- Dry fry the cumin seeds and until they just begin to
brown/pop.
- Put the cumin seeds into a spice grinder and grind to a
powder (or use a mortar and pestle).
- Sauté the onions and garlic in a frying pan until tender.
- Add the toasted ground cumin seeds and chilli flakes and
cook for a few minutes then set aside to cool.
- Put the minced lamb into a bowl, add the mixture you've
just made, plus the chopped mint leaves.
- Mix together well and season generously; if you're not sure
about the seasoning, fry a small lump of the mixture and taste
it.
- Form into about 12 balls, drizzle each ball with olive oil
and press down to ~1 cm thick.
- Put these in the fridge to firm up while you make the
dressing.
- Fry in olive oil on a high heat for a few minutes per side.
For the yoghurt dressing:
- Dry fry the cumin seeds until they begin to brown/pop.
- Put the mint into a mortar and bash it with the pestle to
bruise it.
- Transfer the mint to a bowl and add the other ingredients,
noting that no additional salt is required.
Serve the lamb koftas with the dressing (and some pita bread)
on the side.
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