Lamb koftes with yoghurt dip
Serves: 4
Ingredients
- 450g lean minced lamb
- 1 medium onion, grated
- 1 garlic clove, crushed
- ¼ tsp crushed saffron, dissolved in
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1-2 tsp sumac
- for the dip:
- 200g Tenderstem
- 350g plain yoghurt
- 2 large garlic cloves
- 3 tbsp extra virgin olive oil
- salt and freshly ground pepper
- ½ tsp dried mint
- ¼ tsp crushed dried rose petals (optional)
Method
- In a large bowl combine the lamb, onion, garlic, saffron, salt, pepper and mix well with your hands.
- Separate the lamb mixture into 8 equal portions and form each into a sausage shape.
- Barbecue the meat for around 20mins, turning frequently until brown on all sides and cooked through.
- While the koftes are cooking, you can make the dip by first boiling the Tenderstem for 2mins.
- Drain and set aside.
- In a bowl, combine the yoghurt and minced garlic, and add salt and pepper to taste.
- In a large frying pan heat 2 tbsps of the oil over medium heat.
- Add the Tenderstem to the pan and season with salt and pepper.
- Cook for 7mins.
- Now spread half the garlic yoghurt onto a serving platter.
- Place the cooked Tenderstem on the yoghurt and pour the remaining yoghurt evenly over the top.
- Drizzle with the olive oil, sprinkle with dried mint and crushed rose petals (if using).
- Arrange the koftes on a platter, sprinkle with sumac and serve with flat bread or rice and the dip.
