Lamb Koftas — the smell when this is cooking is intoxicating! Most of … I like to serve this with a simple yoghurt sauce and a colourful red cabbage salad which is a refreshing contrast and adds great crunch.
- Place a small frying pan over a medium heat and add a dash of oil. When hot, sauté the onion and garlic until tender. Add the cumin seeds and chilli flakes and cook, stirring, for about 2 minutes. Set aside to cool slightly.
- Put the lamb into a mixing bowl, add the onion mixture and chopped herbs along with a drizzle of olive oil and a pinch of salt and pepper. Mix well with your hands.
- Roll the lamb mixture into pieces the size of golf balls and flatten them into patties about 1 cm thick. Place on a plate drizzled with a little oil, and drizzle the tops of the patties with more oil, ready for cooking. Cover and chill for about 10 minutes to firm up.
- Meanwhile, make the dressing. Put the mint into a mortar and bash it with the pestle to bruise it. Add the remaining ingredients and mix well. Taste and adjust the seasoning as necessary, then transfer to a serving bowl.
- Place a griddle pan over a medium high heat. When hot, griddle the koftas for 5–6 minutes, turning halfway through so that both sides are well browned.
- Serve the koftas warm with the dressing on the side.