Lamb keftès with yoghurt sauce

Photographer: Emma
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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

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.

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