Lamb koftas with yoghurt sauce
Ingredients:
Koftas
- 3 tablespoons coriander seeds
- 3 tablespoons cumin seeds
- 1.5kg minced lean lamb
- 2 onions, finely chopped
- Juice and zest of 3 lemons
- 1 handful of parsley, chopped
- 10 sprigs of thyme, chopped
- Freshly ground salt and black pepper
- ¼ cup extra-virgin olive oil
- 30 small pita pocket breads
Yoghurt sauce
- 1½ cups Greek yoghurt
- 1 small handful of mint, finely chopped
- 1 small handful of parsley, finely chopped
- Juice of ½ lemon
Method:
- Reheat oven to 180°C
- Dry fry the coriander and cumin seeds in small frying pan over medium heat until fragrant, remove from heat and grind in a mortar and pestle
- Place spices, lamb, onion, lemon zest, lemon juice, herbs and salt and black pepper in a large bowl, mix everything together with your hands
- Divide mixture into 30 equal balls, place on tray lined with grease proof paper, brush with oil
- Place in oven for 15 – 20 minutes
- Mix all ingredients for yoghurt sauce together in a small bowl
- Serve koftas with Indian flat breads, tabbouleh and yoghurt sauce.