Made for sharing Spicy herb kofta - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Made for sharing Spicy herb kofta By You Magazine - May 2, 2021 These lamb skewers are boldly flavoured with cumin, sumac and harissa. The accompanying dipping sauce is both spicy and cooling – fresh green chilli brings the heat and creamy yogurt balances it. You’ll have some sauce leftover, but it’s delicious served with all kinds of grilled meat or cooked vegetables. Erin Scott SERVES 2-4 YOGURT-MINT SAUCE 250g natural yogurt 40g mint leaves 1 small, hot green chilli, deseeded 2 tbsp lime juice 2 tsp light or dark brown sugar 1/2 tsp fine sea salt LAMB KOFTA 1 garlic clove 1 tsp cumin seeds 225g minced lamb 5g coriander leaves, finely chopped 1 tbsp harissa 2 tsp sumac 1 large egg 1/2 tsp fine sea salt 1 tbsp extra virgin olive oil TO SERVE Stack of pita bread, warmed 5g mint leaves 5g coriander leaves 1/2 lime Make the yogurt-mint sauce. Spoon the yogurt into a shallow serving bowl. In a blender or food processor, combine the mint, chilli, lime juice, sugar, salt and several grinds of pepper. Pulse until very finely chopped. Spoon the mint mixture onto the yogurt; you can leave as is or stir the two together. Chill until ready to serve. Make the kofta. Using a mortar and pestle or the side of a large knife, crush the garlic into a paste. Mix the cumin into the garlic paste and smash the two together until the cumin is coarsely ground. Transfer the garlic-cumin paste to a medium bowl and add the lamb, coriander, harissa, sumac, egg, salt and lots of pepper. Mix well to combine (your hands are the best tool for this), then shape into 10 golf-ball-size meatballs. Pierce each meatball with a little, flat wooden skewer, then mold each into an oval shape around the skewer for the classic kofta look. (If you don’t have little skewers, don’t worry, the kofta will be just as delicious.) Heat a large frying pan over medium-high heat for 2 minutes. Swirl in the oil, then cook the meatballs until browned on one side, 3-4 minutes. Turn and fry on the other side until just cooked through, another 4 minutes or so. To assemble, serve the kofta on a platter or board with the bowl of yogurt-mint sauce for dipping. Stack the pita (whole or cut into wedges) alongside. Arrange the mint and coriander leaves in a little pile. Squeeze some lime juice over the herbs and season them with a pinch of salt and several grinds of pepper. Now buy the book Our recipes are from Boards, Platters, Plates by Maria Zizka, published by Artisan Books, price £15.99. To order a copy for £13.59 until 16 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Photographs: Erin Scott. Maria Zizka 2021 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved