I was inspired to make this recipe from a cooking show.
What was unusual for me was that the onion and garlic is cooked and cooled before incorporating it into the lamb mixture. Let me tell you, the second the kofta hit the griddle pan, the smell was fragrant and amazing.The only way to properly mix the mince is with your hands; not too loose, not too packed.
The yogurt-mint dressing was perfectly complementary to the koftas.
All in all, I really liked these koftas and highly recommend them!
1 onion, finely diced
2 cloves garlic, grated
1 tsp cumin
1/4 tsp chilli
500g minced lamb
2 Tbsp parsley, chopped
2 Tbsp fresh mint, chopped
3/4 tsp salt and pepper
3/4 cup yogurt
1/2 cup fresh mint leaves
1/2 lemon, juice
grating black pepper
Place a small frying pan over a medium heat and add a dash of oil.
When hot, sauté the onion and garlic until tender. Add the cumin and chilli flakes and cook, stirring, for about 2 minutes. Set aside to cool slightly.
Put the lamb into a mixing bowl, add the cooled onion mixture and chopped herbs along with a drizzle of olive oil and the salt and pepper. Mix well with your hands.
Roll the lamb mixture into pieces the size of golf balls and flatten them into patties about 1 cm thick.
Place on a plate drizzled with a little oil, and drizzle the tops of the patties with more oil, ready for cooking. Cover and chill for about 10 minutes to firm up.
Meanwhile, make the dressing. Blend all the dressing ingredients, taste and adjust the seasoning as necessary, then transfer to a serving bowl.
Place a griddle pan over a medium high heat.
When hot, griddle the koftas for about 5 minutes, on the first side, then an additional 2-3 minutes on the other side so that both sides are well browned.
Serve the koftas warm with the dressing and some bread on the side.