Lamb Koftas, Mint Yoghurt Dressing, Tomato Salsa and Flatbreads
02/04/14 09:55 Filed in: Turkish - Main
I love making these flatbread. Now the weather is warmer, it is so much easier to make and prove bread dough. These flatbread are so simple to make, stolen from the River Cottage, I think. Either way, there is no going back to stale pitta bread from the supermarkets.
I have experimented with almond flour, cumin, fresh coriander - every time a delicious puffy tasty flatbread.
The koftas, as you would expect with me, pack a punch in chilli. However, the parsley really helps to keep things balanced. Don’t worry though, the yoghurt dressing is so fresh and refreshing with the cucumber and mint - you will want more chilli than you add in!
This really does not take long to make - the flatbread dough will happily freeze and can be pulled out when required.
for the flatbread [servers 2] :
for the lamb koftas [serves 2] :
2 tbsp cumin seeds
1 tbsp coriander seeds
500g minced lamb shoulder
handful of fresh parsley
handful of fresh coriander
3 red thai chillies
2 cloves of garlic
yolk of an egg
salt and pepper to taste
for the tomato salsa [serves 2] :
for the yoghurt sauce [serves 4] :
100 g natural yoghurt
1 tsp of the reserved cumin and coriander powder
juice of ½ a lemon
60 g of cucumber, skinned and finely grated
handful of fresh mint
salt and pepper to taste
for the lamb koftas :
1) In a small frying pan roast the cumin and coriander seeds on a medium heat. Keep stirring the spices till the cumin begins to change colour. Remove from the heat and place in a mortar and pestle. When cool, grind and set aside.
2) In a mixing bowl, add all the ground spices, except for 1 teaspoon. Combine with the lamb mince, chilli, garlic, parsley and coriander. Season well and combine the egg. Place in the fridge for an hour or more to allow the flavours to develop. (You can skim the wait if needs be!)
3) When ready to make the koftas, soak 5 bamboo sticks in water for 10 minutes.
4) Weigh the kofta mix into 100 g balls.
5) On a chopping board, roll the koftas using the palm of your hand into sausage shapes, approximately 4 inches long.
6) Gently slide the bamboo stick through the middle of the kofta. Press the kofta to the stick and place on plate.
7) Chill the koftas for 20 minutes in the fridge to allow them to firm up.
8) When ready to cook, place the koftas on the grill tray. It is important the koftas are on a rack and not touching the base of the tray.
7) Cook for 7 minutes each side, whereby they should be a lovely cooked / caramelised colour.
8) Serve immediately
for the tomato salsa :
1) Mix all the ingredients into a small bowl.
2) Drizzle over the lemon juice, seasoning and olive oil.
3) Gently stir with a spoon, cling film and chill in the fridge.
for the dressing :
1) Mix all the ingredients together and stir well. Season and check the balance of taste. Add more mint / lemon to suit.
Toast the spices
Grind in a mortar and pestle
Chop the herbs and mix with the spices and seasoning
Incorporate the ingredients together and place in the fridge
Kofta made. Place back in the fridge for 20 minutes to firm
Grill the koftas
Koftas cooked and served. Fragrant and delicious
Prepare the Salsa
Prepare the mint yoghurt dressing
A side of rice
Hurrah - finished Kofta feast!