Name: Lamb kofta with cucumber yoghurt
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Lamb kofta; 1 kilogram lamb mince; 1 clove garlic, crushed; 1 medium (150g) onion, chopped finely; 1 long red chilli, seeded, chopped finely; 1/4 cup chopped fresh coriander leaves; 1/4 cup mint leaves, chopped finely; 2 tablespoon ras el hanout; 1 curly endive lettuce, trimmed; 4 wheat tortillas; Cucumber yoghurt; 2 lebanese cucumbers; 1 cup (280g) greek yoghurt; 1 teaspoon ground cumin; 2 tablespoon finely chopped mint

Lamb kofta with cucumber yoghurt

Perfect for a tapas plate or light lunch, these lamb koftas go perfectly with the fresh cucumber yoghurt and warm pitta bread.

Ingredients

Lamb kofta

1 kilogram lamb mince

1 clove garlic, crushed

1 medium (150g) onion, chopped finely

1 long red chilli, seeded, chopped finely

1/4 cup chopped fresh coriander leaves

1/4 cup mint leaves, chopped finely

2 tablespoon ras el hanout

1 curly endive lettuce, trimmed

4 wheat tortillas

Cucumber yoghurt

2 lebanese cucumbers

1 cup (280g) greek yoghurt

1 teaspoon ground cumin

2 tablespoon finely chopped mint

Method

1.If using wooden skewers, soak them in water for 30 minutes.

2.Combine lamb, garlic, onion, chilli, coriander, mint, ras el hanout and salt and pepper to taste in a large bowl; mix well. Cover, refrigerate for at least 1 hour.

3.Meanwhile, to make cucumber yoghurt, cut cucumbers in half and scrape out the seeds with a teaspoon and discard; grate coarsely. Squeeze out the excess liquid using your hands. Combine the grated cucumber with yoghurt, cumin, mint and salt to taste in a medium bowl; stir well to combine.

4.Divide lamb mixture into 12 portions and shape around each skewer. Cook the skewers on a heated oiled flat plate or griddle pan over a medium heat for about 10 minutes, turning often, until browned and cooked through. Check that the barbecue is not too hot. as they may burn.

5.Serve skewers with cucumber yoghurt and lettuce on grilled wheat tortillas.

Uncooked lamb mixture suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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