Spiced lamb koftas with mint & tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4
Ingredients
For the koftas
- 500g pack lean lamb mince
- 2 small or 1 large preserved lemon, flesh and seeds removed and skin finely chopped
- 10 pitted green olives, finely chopped
- small bunch parsley, chopped
- 1 ½ tbsp ras-el-hanout
- 1 tbsp vegetable oil
- yogurt, salad and wraps, to serve (optional)
For the salad
- 4 large tomatoes, chopped
- ½ red onion, very finely sliced
- small bunch mint, leaves picked
- juice ½ lemon
- good pinch of sugar
Method
- STEP 1
In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.
- STEP 2
Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.