- 500g lamb mince
- 1/4 cup toasted hazelnuts, finely
- 1 shallot, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1/4 cup Italian parsley, finely chopped
- ¼ cup fresh mint leaves, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cinnamon
- ½ tsp ground allspice
- 1 tsp salt
Lemon Yoghurt Sauce
- 1 cup Greek yoghurt
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1 tsp cumin
- 1 tbsp lemon juice
- salt and pepper to taste
In a large bowl, mix all the kofta ingredients and knead together until well blended, and the meat starts to feel sticky. You are aiming for a smooth mix. Divide into 12 portions then, using wet hands, roll into footy shaped ovals and place on a plate.
Combine the yogurt sauce ingredients in a small bowl and pop in the fridge while you cook the koftas.
Heat a chargrill pan or BBQ over medium high heat and smear with a little olive oil. Add the koftas and cook for 3 -4 minutes. Don’t move them until a crust develops, then turn over and cook each side. Remove from heat.
To serve, do a DIY spread by piling everything onto a platter and let everyone serve themselves. Place a kofta, and season veg such as spring onions and grated carrot in a lettuce leaf, top with yoghurt, garnish with torn mint leaves and sprouts, wrap then eat!