Lamb koftas with yoghurt dipping sauce

This recipe makes about 10 reasonably big koftas, could always make smaller bite-sized meatballs.

Ingredients:

500g lamb mince

1 cup breadcrumbs

2 eggs

3 garlic cloves, crushed

½ onion, diced finely

2 teaspoons ground cumin

½ teaspoon ground cinnamon

1 teaspoon cracked pepper

1 teaspoon chilli flakes (or chilli powder)

Mint – either 1 tablespoon dried mint flakes, 2 tablespoons chopped fresh mint or equivalent of the mint concentrate in tubes

Mix it all together in a big bowl, best done with your hands so really get into it.

Divide the mixture into 10 pieces, and roll each into a chunky log, flattened slightly.

These are best put on a tray and refrigerated for at least an hour prior to cooking to let it set better.

Cook in a frypan, the oven, on a grill or on the barbecue.

Yoghurt dipping sauce

½ cup plain greek yoghurt

½ Lebanese cucumber, grated and with the moisture squeezed out

3 tablespoons fresh mint, diced

2 garlic cloves, crushed

1 tablespoon lemon juice

Good crack of pepper and pinch of salt

Mix it all together in a bowl, taste-testing to make sure the balance is right.