ingredients
makes 45
1 pound lamb mince
1 small onion, finely chopped
1 clove garlic, crushed
1 teaspoon ground cilantro
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon finely chopped red chilli
1 teaspoon tomato paste (tomato puree)
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
oil, for frying
yoghurt dip
1 small tomato, peeled, seeded and finely chopped
1/2 Lebanese cucumber, peeled and finely chopped
1 clove garlic, crushed
1 tablespoon chopped fresh mint
1/2 cup natural yoghurt
method
1. Combine the mince, onion, garlic, cilantro, cumin, cinnamon, chilli, tomato paste and mint and cilantro leaves in a large bowl and mix well with your hands. Season well, then roll into small balls (about 1 1/2 teaspoons each).
2. Place a large heavy-based skillet over moderate heat and heat a little oil. Cook the koftas in batches until well browned all over and cooked through. Drain on crumpled paper towels.
3. Mix together the dip ingredients and place in a small bowl.
4. Skewer each kofta with a cocktail stick and serve with the dip.
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more information
You can freeze the cooked koftas. When required, defrost, cover with foil and reheat in an ovenproof dish in a moderate 180°C (350°F/Gas 4) oven for 5-10 minutes. The dip can be made several hours ahead.
