Spiced Lamb Kofta with Smashed Cucumber, Almonds and Yoghurt
Photography by Josh Griggs.
I love this combination of warm spicy kofta with cool yoghurt and crunchy cucumbers.
Serves: 2
INGREDIENTS
Kofta
½ cup fresh breadcrumbs
3 tablespoons milk
600 grams lamb mince (I used Greenlea Butcher Shop)
2 tablespoons currants, finely chopped
2 tablespoons Moroccan spice mix
small handful parsley, finely chopped
sea salt and ground pepper
oil for cooking
Smashed Cucumber
1 small telegraph cucumber, halved lengthways, seeds scooped out
1 teaspoon sea salt
2 tablespoons olive oil
2 cloves garlic, crushed finely
grated zest 1 lemon
sea salt and ground pepper
2 spring onions, thinly sliced
To serve
1 cup thick plain yoghurt
4 flatbreads, 2 warmed, 2 set aside for lunch
fresh mint leaves
¼ cup flaked almonds, toasted
2 tablespoons dukkah
METHOD
Kofta: Combine the breadcrumbs and milk in a large bowl. Add all the remaining ingredients, except the oil, and mix to combine well. Form into 9 sausages.
Heat a little oil in a sauté pan and cook over a medium-low heat until golden and fully cooked. Set aside 3 kofta for lunch.
Smashed cucumber: Cut the cucumber into small irregular chunks and place in a bowl with the salt. Massage the salt into the cucumber with your fingers for 30 seconds. Leave for 5 minutes then drain off all the liquid.
Stir the oil, garlic and zest together in a bowl and season with salt and pepper. Add the cucumber and spring onions and combine.
To serve: Swirl the yoghurt on the warm flatbreads and spoon over the smashed cucumber. Top each plate with 3 kofta then scatter over the mint, almonds and dukkah. Serves 2
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!