Main Course
Lamb Kofta with Creamy Cucumber and Dill Salad, Flatbreads and Pickled Sumac Shallots
Ingredients
- 500 g lamb mince
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp cumin
- 1 tsp coriander
- 1/2 tsp dried oregano
- 1/2 tsp salt
- Crack of black pepper
- 2 tbsp oil
- 1 slice sourdough
- 75 ml milk or buttermilk
Method
- To make the koftas, combine the lamb mince with the spices and seasonings. Mash together well with your hands. Add in the soaked milk and breadcrumbs. Combine well.
- Using cold wet hands shape them into long sausage shapes. Run a skewer through the middle of them. Brush them with oil and roast in a preheated oven at 200℃, cook for 20-25 minutes.
- As they cook, make the cucumber, mint and dill salad.
- Serve with a tomato salad, or some rice or flatbreads.
- Garnish with lots of fresh mint and parsley , sumac pickled red onion and pomegranate.
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