cooking Lamb and Date Koftas with Saffron Yoghurt
April 28, 2012
In honor of my trip to Turkey last year, I present…Lamb Koftas. Just about the only things that me and my friends ate in an entire week. I’ve added a saffron yoghurt, because it looks so beautiful and summery, and I have a crazy amount of Turkish saffron that I brought back with me, like a smuggler.
These little koftas are a good way of jazz-ing up lamb mince, creating an elegant meal in very little time at all. They’re basically, spiced, shaped meatballs.
- A packet of organic lamb mince (about 500g)
- One diced onion
- 10 Medjool dates (chopped)
- 1 tbsp ras-el-hanout spice blend
- 4 crushed garlic cloves
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground chili
- 1 tbsp chopped fresh mint
- zest of 1 lemon
- Salt and Pepper
Put all of your ingredients in to the food processor and blitz to form a rough mince. Shape your koftas in to balls, the size of a golf ball, and then either shape them on to a squewer, or shape them into roundish shapes, like a ball with a little point at the end.
These are best barbequed, or fry them in a very hot pan with no oil, the lamb mince is fatty enough not to need extra.
For the yoghurt, I got a few stands of saffron and soaked them in 50ml of hot milk, to draw out the colour, and flavour. I then added the milk to some plain yoghurt, with salt, pepper, some lemon juice and a little sumac.
You could use finely chopped cucumber if you don’t have any saffron.
Serve with warmed pitta bread, parsley salad and a lemon wedge.