Lamb koftas

Lamb koftas
Tender minced lamb kebabs with a hint of Middle-Eastern spices.
INGREDIENTS
1 slice of white bread, crusts removed and torn into small pieces
3 tbsp milk
450g (1lb) minced lamb
8 sprigs of coriander, leaves finely chopped
8 sprigs of parsley, leaves finely chopped
1 tbsp ground cumin
1 garlic clove, crushed
1⁄2 tsp salt
1⁄2 tsp freshly ground black pepper
vegetable oil, for brushing
For the sauce
115g (4oz) cucumber, deseeded and diced
300g (10oz) plain yogurt
METHOD
1 Soak the bread in the milk for 5 minutes.
2 Put the minced lamb, coriander, parsley, cumin, garlic, salt, and pepper in a large bowl.
Squeeze the milk from the bread and add the bread to the bowl. Mix thoroughly with your
hands. Discard the remaining milk.
3 Using wet hands, roll 2 tbsp of the mixture into an even round shape, then repeat with
the remaining mixture to make a total of 16 koftas. Carefully skewer each kofta with
a skewer.
4 Meanwhile, preheat the grill on its highest setting. Line the grill pan with kitchen foil and lightly
brush the grill rack with vegetable oil. Position the rack about 10cm (4in) from the heat.
5 Put the koftas on a grill rack in the grill pan and grill, turning frequently, for 8 minutes for
slightly pink, or 10 minutes for well done. Mix the cucumber and yogurt with a little salt to taste
and serve alongside the cooked koftas.
GOOD WITH Pitta bread.
PREPARE AHEAD Steps 1, 2, and 3 can be completed up to a day in advance; keep the
uncooked koftas chilled. The sauce can be made up to 2 days in advance, but if left too
long it will become watery.

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