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.
