Video | Lamb kofta with chick pea salad & spiced yoghurt
These Lamb Koftas are super simple to make and perfect for an end of summer fling with the BBQ. We serve the dish with a bright and beautiful pomegranate salad. The fresh flavours nicely compliment the smoky lamb, creating a nice zingy dish to enjoy with friends over a bottle of Shiraz!
Recipe
Serves 8 as a starter or 4 as a main course.
Ingredients
Salad
400g tin chickpeas, drained and rinsed
1 cup pomegranate seeds
1 tbs olive oil
2 tsp fresh lemon juice
Pinch of salt
1/4 cup coriander leaves, roughly chopped
1/4 cup flat-leaf parsley leaves, roughly chopped
Koftas
500g minced lamb
2 tsp ground cumin
1 tsp smoked paprika
2 cloves garlic, grated
2 tsp chopped mint
salt and pepper
Spiced yoghurt
125g greek/plain yoghurt
½ clove crushed garlic
1 tsp cumin seeds
1 tsp mint
squeeze lemon
salt to taste
Method
- Soak 8 wooden skewers in cold water for up to 1 hour to prevent burning when cooking or use metal skewers.
- In a large bowl, combine the lamb with the ground cumin, smoked paprika, most of the garlic and the dried mint and season to taste. Work the meat with your hands until sticky, then divide the mixture into 8 pieces. Shape each piece into slightly flattened sausage shapes and thread onto the skewers. Put to one side until you have made the salad & yoghurt.
- Make the salad by mixing the chickpeas and pomegranate seeds in a small bowl. Combine the olive oil, lemon juice, salt and some cracked black pepper and stir through the salad. Mix in the herbs.
- For the dressing, combine yogurt, cumin seeds with the remaining garlic, fresh mint and lemon juice. Season to taste.
- Preheat a griddle pan to a medium-high heat. Sear the lamb for 3-4 minutes on each side, then transfer to a plate to rest.
- Place a dollop of the yoghurt on to a plate and smooth into a circle. Spoon some of the chickpeas on top and then finally place the kofta on top of that. Finish the plate with a little high quality olive oil.
The Freshness of Spring
As the world around us greens and grows, there is an explosion of vigour that we’ve been waiting for all winter. Our bodies are aching for freshness after a winter of root vegetables, pickles and preserves. Our store cupboards are emptying and as the days lengthen and the sun starts…
Continue reading...How to Make Yogurt From Scratch
At AliKats, we supply all of our catered chalets with homemade yoghurt. To make this quantity we use a yoghurt machine, but the principles of homemade yoghurt are incredibly straightforward and don’t require anything fancy if you’re making it in small batches.
Continue reading...How to Make Ice Cream From Scratch
Now, I don’t need to convince you that homemade ice cream is delicious. All ice cream is delicious. What you may not have considered, however, is the pure, unadulterated freedom that making your own ice cream gives you. You want triple chocolate cookie dough, salted caramel and a peanut butter…
Continue reading...How to Make Butter From Scratch
Butter is a familiar face in the weekly household shop, but it’s actually really easy to make at home, and it’s unbelievably versatile. Rich and creamy, you can absolutely taste the difference, and it requires a mere 2 ingredients!
Continue reading...Chalet Holidays in Morzine