Lamb keftès with yoghurt sauce

Here are the lamb keftès or koftas – which marry perfectly with the Greek salad from my previous post.  This whole meal makes for a superb picnic – but get in quick if you live in the southern hemisphere because it’s starting to get blimmin’ cold.   

Ingredients

2

• Keftes
• 200g lamb mince
• 1 garlic clove, chopped finely
• ½ tsp cumin
• 1 tsp coriander seeds, ground
• ½ tsp cinnamon
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• Salt and pepper to taste
• 2 tsp olive oil

• Yoghurt sauce
• 1 small pot Greek yoghurt
• 1 tbsp chopped fresh mint
• ½ lemon, juiced
• Salt and pepper to taste

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• Pita bread or Lebanese bread
• Greek Salad

Method

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• 1. Mix together lamb mince, chopped garlic, cumin, coriander, cinnamon, parsley, mint and salt and pepper.
• 2. Mould lamb into small patties (I press them flat so they just need to be browned either side and cooked through where as I find a ball-shape more difficult to evenly cook).
• 3. Heat olive oil in a frying pan over high heat. Brown keftès on both sides then reduce the heat to cook through.
• 4. Combine yoghurt, chopped mint, lemon juice, salt and pepper.
• 5. Spoon the yoghurt over the keftès and serve with Greek Salad and bread.