- Lamb Kofta With Pickled Red Onions & Mint Yogurt Dip.jpg (34.79 KiB) Viewed 685 times
Preparation Time: 20 minutes (+ 2 hours marinating)
Cooking time: 5 minutes
Serves: 4
If served as four portions, provides 307 cals, 26g fat (of which 8g saturates), 7g sugar and 2.2g salt per portion.
Ingredients
- 8 wooden skewers
- 500g (1lb 2oz) minced lean lamb (10% fat)
- 1 egg yolk
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp cinnamon
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper
- 1 tsp fresh rosemary, finely chopped
- 1 Lemon, zest only
- 1 tbsp oil for brushing
For the onions:
- 1 large red onion, very finely sliced
- 1 tsp salt
- 1 lemon, juice only
- 1 tsp white wine vinegar
For the yogurt dip:
- 175g (6oz) low-fat Greek yogurt
- 175g (6oz) cucumber, grated
- 1 clove garlic, crushed
- ¼ tsp salt
- 4 tbsp fresh mint, chopped
Method
1. Soak the skewers in a shallow bowl of water, set aside.
2. Place all the kofta ingredients except the oil into a bowl and squash and mix it all together. Cover and leave in the fridge for a couple of hours.
3. Put the sliced red onions into a small, non-metallic lidded container, sprinkle in the salt, lemon juice and vinegar, mix well and leave to marinate for an hour or two, turning occasionally until the onions are bright pink.
4. For the dip, put the yogurt into a bowl, squeeze excess water out of the cucumber add in the rest of the ingredients except for 2 tbsp of mint (reserve the rest), then set aside in the fridge.
5. Heat a grill or a griddle until smoking hot, roll the lamb into 8 sausage-shaped kofta and thread onto wooden skewers, brush with oil and either grill or griddle for 5 minutes each side until cooked through and juicy.
6. To serve, pop some of the pink onions on the koftas and top with the yogurt dip and the reserved mint.
¡SHARE TOPIC!