INDIAN SPICED LAMB KOFTA WITH SPRING HERB YOGHURT SAUCE
Recipe
These flavour-packed koftas paired with a fresh, herby yoghurt sauce make the perfect spring dish, light, zesty, and full of character. For effortless entertaining, shape the mixture into bite-sized meatballs, cook slightly less, and serve warm with the sauce on the side for dipping.
Makes approx 8 - 10.
In a large bowl, add the lamb, spices, pepper and salt. Mix with hands (wear food safe gloves protects hands) kneading the meat and spices to combine thoroughly together.
Place the onion, garlic, ginger, chilli and coriander in the bowl of a food processor. Blend until finely chopped and paste like. Tip into the lamb mixture scraping down the processor bowl with a spatula. Mix again with hands into the spiced meat to combine well.
Have ready a bowl of water. Divide lamb mix into 10 pieces or weigh out 55g for each piece. Roll the lamb pieces into oval torpedo shapes, dipping hand into the water occasionally to prevent sticking when shaping. Transfer into large container placing side by side. Cover and refrigerate for at least 2 hours to allow flavours to develop and the meat firm. These can be made a day ahead.
Make the sauce 2 hours ahead, or alternatively up to a day ahead to allow for flavours to develop well. Place the herbs, chilli, salt and yoghurt in a small bowl of a food processor. Blend until herbs are finely chopped and the mixture turns a pale green. Transfer to a sealed container and refrigerate until required.
When ready to cook, preheat the oven to 200°C (180°C fan-forced). Remove the lamb koftas from fridge 20 minutes before cooking. Have ready a baking tray.
Heat oil in a large heavy based frying pan over a medium heat. Cook meat in two batches. Add half the kofta in a single layer and cook for about 6 minutes, browning well on all sides, shaking pan to rotate the meat. Avoid using tongs as the meat can break up. Transfer to the baking tray. Repeat frying with remaining oil and raw kofta, then add to the tray. Place in the oven and bake for 4-5 minutes until just cooked through. Test if cooked through by breaking one open. There should be no pink meat inside.
To serve spread half the sauce over a platter, then arrange the kofta over the top. Scatter over the extra coriander leaves and a dusting of garam masala, to garnish.
Serve hot. Spoon remaining sauce in a bowl, to pass around.
Ingredients
500g quality lamb mince
2 teaspoons garam masala, plus extra to dust
2 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground black pepper
1 ½ teaspoon sea salt flakes
1 small onion, roughly chopped
2 garlic cloves, chopped
5cm piece of ginger, peeled and roughly chopped
1 green chilli, deseeded, chopped
1 cup coriander leaves and chopped soft stems
Herb yoghurt sauce:
1 cup coriander leaves and soft stems
1 cup mint leaves, or flat leaf parsley
½ green chilli, deseeded, chopped
Pinch sea salt flakes
1 cup Greek natural yoghurt
