Lamb Koftas and Yoghurt Dressing

Ingredients

• 1 kg lamb mince (30% fat - note 1)
• 200 g onion (finely chopped )
• 4 g turmeric powder
• 2 g ground cinnamon
• 8 g ground cumin (note 2)
• 15 g salt
• 20 g garlic (finely chopped )
• 100 g pine nuts (roasted - note 3)
• 100 g soft jumbo raisins (optional - note 4)
• 3 whole eggs (large)
• 80 g parsley (chopped )
• 40 g cilantro (chopped )
• 30 g mint leaves (chopped )
• 2 g oregano (dried )
• 2 g black pepper (freshly ground )
• 200 g yogurt (plain Greek)
• 40 g olive oil (extra virgin)
• 2 g cumin powder
• 2 g oregano (dried )
• 2 g salt
• 1 g black pepper
• 20 g water
• 4 g chives (chopped )
• 1/2 lemon (optional)
• 1/4 cilantro (optional)

Instructions

1. 1

   Mix together all the ingredients for the kofta.

2. 2

   Shape small ovals and press them flat about 2 cm thick and weighing about 80 grams each.

3. 3

   Heat oil in non stick frying pan or heavy bottomed skillet. Fry on medium high until well coloured and cooked on both sides or until the internal temperature reads 55°C or 131°F. The meat will continue to cook because of the residual heat, so do not overcook them.

4. 4

   Mix together the sauce ingredients in a bowl until homogenous.

5. 5

   Serve with a wedge of fresh lemon and cilantro leaves.