Saturday, May 31, 2008

Moroccan Lamb Koftas

Moroccan Lamb Koftas
serves 4

450g/1lb minced lamb
2 eggs, lightly beaten
200g/7oz stale coarse fresh breadcrumbs
2 onions, grated
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon chilli powder
2 teaspoons ground turmeric
1 teaspoon ground allspice For the yogurt sauce
50ml/2fl oz Greek-style yogurt
2 teaspoons freshly squeezed lemon juice
2 tablespoons tahini paste
1 garlic clove, crushed

• In a blender or food processor, purée all the ingredients until smooth and paste-like. Divide the lamb mixture into two portions, and mould each half around a separate metal skewer to form two long sausage shapes.
• Just before serving, grill or barbecue both of the koftas until browned and cooked through, turning from time to time while cooking.
• Combine all the ingredients for the yogurt sauce in a small bowl. Add 2 tablespoons water, mix well and serve with the hot or warm koftas.

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