Recipe

Lamb Koftas With Spicy Dipping Sauce Recipe

Add Step-by-Step Photos	Bismyno1 / All my dishes 1 year, 1 month ago Perfect for party finger food. You serve these hot or at room temperature. Allow 3 per guest. The dipping sauce is also good with steak or other meals. I have not cooked these yet myself but have had them many times in restaurants and they are wonderful.... More Prep:15m Cook:15m Servings:7	Bismyno1
	lamb koftas with spicy dipping sauce

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Ingredients

500g (1lb 2oz) lean minced lamb

finely grated zest 1 lemon

finely grated zest 1 orange

1 garlic clove, crushed

1/4 teaspoon ground cumin

large handful fresh coriander, finely chopped

large handful fresh mint, finely chopped

1 teaspoon harissa (find it in the spice and sauces section in supermarkets)

olive oil, for shallow frying

FOR THE DIPPING SAUCE

250 ml carton natural yogurt

1 tablespoon harissa

squeeze of lemon juice

2 tablespoons chopped fresh mint

Directions

Put all the kofta ingredients, except the oil, into a large bowl. Season and mix well. Shape into 20 small balls, Slightly flatten to prevent rolling while cooking.

Heat theoil in a frying pan and fry half the balls for 2 minutes each side. Remove from the pan and drain on kitchen paper. Repeat with the remaining half.

Meanwhile, mix together all the dipping sauce ingredients and season. Arrange the kofta balls, some on cocktail sticks, in a bowl and serve with the sauce.

FREEZE AHEAD

Make the kofta balls as in step 1. Put on a baking tray and freeze, uncovered, until solid. Pack into a freezer bag or freezerproof bo and freeze for up to 2 months. Thaw in the fridge for 3-4 hours, cook as for Step 2 and serve with the sauce.

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