This dish is full of flavour and is a fantastic meal to share with people. I like to serve this with the spelt flatbreads, hummus, olives and some salad greens.
Servings
18
Prep time
Cook time
Recipe
GF
Ingredients
- 500g organic lamb mince
- ¼ cup currants
- 1 clove garlic, crushed
- 1 tsp dried mint
- 1 tsp ground cumin
- ½ tsp sea salt
- 1 tbsp olive oil
- Tzatziki
- 1 Lebanese cucumber, grated
- 200g plain Greek yoghurt
- ½ cup fresh mint leaves, roughly chopped
- 1 clove garlic, crushed
- Pinch sea salt
- 1 tbsp olive oil
- Juice ½ lemon
Method
- Add the lamb mince, currants, garlic, dried mint, cumin and sea salt to a bowl. Mix until well combined.
- Take a small amount of the mixture and shape into an oval shape. Repeat this until you have used up all the mixture and have approx. 18 koftas.
- Heat the olive oil in a large frypan over medium heat and add the koftas, leaving some space between each kofta and ensuring the pan is not overcrowded. Cook on each side for 3 mins until golden brown and cooked all the way through. Continue this process until you have cooked all the koftas.
- To prepare the tzatziki, wrap up the grated cucumber in a thin cloth or tea towel and squeeze out all the excess juice, leaving only the grated cucumber pulp.
- Add this pulp to a bowl along with all the other ingredients and mix until well combined.
- Serve the lamb koftas and flat bread warm with tzatziki on the side.
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