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.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!