07 May 2010

Recipe: Lamb kofte with herbed yoghurt dressing

Lamb kofte with herbed yoghurt dressing

Serve followed with a bowl of freshly cut watermelon.

Less than 30 minutes
Serves: 4

Main Ingredients
800 grams lamb mince
1 medium onion, grated
4 cloves of garlic, crushed
1 tbsp ground cumin
1 tbsp PnP ground coriander
7 ml chilli flakes, crushed
60 ml chopped parsley
60 ml oregano, chopped
1 large PnP egg
2 pinches PnP salt
1 dash milled pepper
1 tbsp PnP olive oil
4 dashes PnP sunflower oil, for brushing

1 cup PnP plain yoghurt
80 grams mint, halved
125 ml PnP lemon juice, and grated peel of half a lemon
2 pinches PnP salt
1 dash milled pepper

Soak bamboo skewers in water for 20 minutes.
Mix the first nine ingredients together in a bowl and season.
Divide mixture into about 8-12 portions.
Mould around bamboo skewers into sausage-like shapes.


Mix ingredients together and set aside.
Heat oil in a griddle pan to a medium heat.
Seal kofte on all sides and cook to your liking.
Serve as mezze with dressing and lemon wedges, or as a main meal with salad and toasted pitas.

Great Idea:

Double the recipe and serve leftover kofte with skewers removed.
Serve tossed through heated Neapoletana sauce with pasta.



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