Prep Time: 15 mins (plus at least ½ hour rest time)
Cook Times: 20 mins
- 500g lamb mince
- 2 cloves garlic, crushed
- 1 red onion, finely diced
- 1 tablespoon mint leaves, chopped
- 1 tablespoon parsley leaves, chopped
- ½ teaspoon bi-carb soda
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground smoked paprika
- 1 teaspoon sea salt
- 1 egg
- 2 tablespoons olive oil
- 4 tablespoons Greek yoghurt
- 1 handful mint leaves, chopped
- 1 Lebanese cucumber, grated
- ½ teaspoon ground cumin
- salt to taste
Combine lamb, garlic, onion, mint, parsley, bi-carb soda, cumin, coriander, paprika, salt and egg in a bowl and mix together with your hands. Allow to rest in the fridge for half an hour or as long as you can, while you prepare the other ingredients.
Combine yoghurt, mint, cucumber, ground cumin in a bowl and season to taste and set aside.
Moisten your hands with water and divide the lamb mixture into 12, rolling each one into a fat sausage shape.
Heat olive oil in a large frying pan over medium-high heat and cook the Koftas for 10 minutes (2½ mins each side). You may need to cook in 2 batches depending on the size of your pan.
Serve with mint yoghurt. Also delicious served with tabouli or garlic spinach and roasted tomatoes.
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Tip: Make a double batch and freeze half the raw lamb mixture for another day.
Tip: 500g is enough for the correct dietary proportions but I always feel I need more because they are so yummy. Cook double quantity and take them for lunch in a gluten free wrap.
Tip: If you prefer, you can bake them in the oven at 180°C for 15-20 minutes (or until the meat is cooked through).
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