Lamb Kofte with Tzatziki and Pickled Red Onion
My trip to Baba’de in Baltimore, West Cork, a couple of weeks ago was the gift that keeps on giving, and this lamb kofta recipe was inspired by that visit.
SERVES
12
PEOPLE
PREP TIME
70
MINUTES
COOKING TIME
16
MINUTES
Ingredients
For the lamb koftas
600g minced lamb
1 red onion, finely chopped
Small bunch of coriander, finely chopped
1 red chilli, finely chopped
1 tbsp yogurt
2 tsp cumin seeds, toasted
1 tsp coriander seeds, toasted
Salt and pepper
For the tzatziki
200g Greek yogurt
2 garlic cloves, crushed
Half a cucumber, grated on a box grater
Bunch of mint and coriander, chopped
Juice of 1 lemon
Salt and pepper, to taste
For the pickled red onion
1 red onion, very thinly sliced
juice of 1 lime
Pinch of salt
To serve
Half a cucumber, shaved on a mandolin
4 flatbreads
Method
1. Toast the cumin and coriander seeds together in a dry pan, then crush.
2. Mix the minced lamb, red onion, coriander, chilli, yogurt, crushed spices, salt and pepper together.
3. Chill the mixture in the fridge for an hour, then shape into 12 cylindrical koftas.
4. Cook the koftas.
5. Mix the Greek yogurt, garlic, grated cucumber, mint, coriander, lemon juice, salt and pepper together for the tzatziki.
6. Mix the thinly sliced red onion with lime juice and a pinch of salt so the onion turns a bright pink colour.
7. Warm the flatbreads, spread over the tzatziki, top each with 3 koftas, and finish with a bundle of pickled red onion and some shaved cucumber.
