Lamb Koftas With Spicy Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 7 |
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Perfect for party finger food. You serve these hot or at room temperature. Allow 3 per guest. The dipping sauce is also good with steak or other meals. I have not cooked these yet myself but have had them many times in restaurants and they are wonderful. Ingredients:
500g (1lb 2oz) lean minced lamb |
finely grated zest 1 lemon |
finely grated zest 1 orange |
1 garlic clove, crushed |
1/4 teaspoon ground cumin |
large handful fresh coriander, finely chopped |
large handful fresh mint, finely chopped |
1 teaspoon harissa (find it in the spice and sauces section in supermarkets) |
olive oil, for shallow frying |
for the dipping sauce |
250 ml carton natural yogurt |
1 tablespoon harissa |
squeeze of lemon juice |
2 tablespoons chopped fresh mint |
Directions:
1. Put all the kofta ingredients, except the oil, into a large bowl. Season and mix well. Shape into 20 small balls, Slightly flatten to prevent rolling while cooking.
2. Heat theoil in a frying pan and fry half the balls for 2 minutes each side. Remove from the pan and drain on kitchen paper. Repeat with the remaining half.
3. Meanwhile, mix together all the dipping sauce ingredients and season. Arrange the kofta balls, some on cocktail sticks, in a bowl and serve with the sauce.
4. FREEZE AHEAD
5. Make the kofta balls as in step 1. Put on a baking tray and freeze, uncovered, until solid. Pack into a freezer bag or freezerproof bo and freeze for up to 2 months. Thaw in the fridge for 3-4 hours, cook as for Step 2 and serve with the sauce.
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