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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.