You may also like
Ingredients
- 500 g (1 lb) lamb mince
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ teaspoon finely chopped red chilli
- 1 teaspoon tomato paste (tomato purée)
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh coriander
- oil, for frying
Yoghurt dip
- 1 small tomato, peeled, seeded and finely chopped
- ½ Lebanese cucumber, peeled and finely chopped
- 1 clove garlic, crushed
- 1 tablespoon chopped fresh mint
- ½ cup (125 g/4 oz) natural yoghurt
Method
1. Combine the mince, onion, garlic, coriander, cumin, cinnamon, chilli, tomato paste and mint and coriander leaves in a large bowl and mix well with your hands. Season well, then roll into small balls (about 1½ teaspoons each).
2. Place a large heavy-based frying pan over moderate heat and heat a little oil. Cook the koftas in batches until well browned all over and cooked through. Drain on crumpled paper towels.
3. Mix together the dip ingredients and place in a small bowl.
4. Skewer each kofta with a cock—tail stick and serve with the dip.
