This is such a simple recipe but it’s full of flavour. The cinnamon and spices add a certain ‘je ne sais quoi’ to the recipe and the whole pine nuts lend texture. To keep it nice and light, I serve these in baby gem leaves but they can also be served in pitta bread.
- 400g lamb mince
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cinnamon
- 1 tablespoon pine nuts, toasted
- 2 fat garlic cloves, crushed and chopped
- 1 tablespoon chopped mint
- Small bunch parsley, chopped
- 12 leaves baby gem lettuce
For the minted cucumber yoghurt
- 2 cloves garlic, finely chopped
- 1 medium cucumber, peeled, seeds removed
and finely diced
- 1 bunch mint, stalks removed and finely sliced
- 500g thick Greek style yoghurt, unsweetened
- Preheat the oven to 180ºC/gas mark 4.
- Combine lamb and remaining ingredients in a bowl and season to taste. Roll into 12 long sausage shapes, as pictured, or a greater amount of smaller ones depending on how you would like to serve them. Place on an oven tray and bake for about 12 minutes.
- For the minted cucumber yoghurt, stir all the ingredients together, allow to sit for an hour to let the flavours infuse. Serve each kofta in a leaf of baby gem with the yoghurt on the top or on the side.
This recipe makes a little more minted cucumber yoghurt than you need, but don’t worry it will disappear – we love it with baked potatoes.
Gourmet caterer Eunice Power puts quality Irish lamb to good use, combining local ingredients with her love for Middle Eastern flavours to create versatile dishes ideal for family get-togethers, midweek meals and freezer-friendly staples
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