Lamb Koftas with Tahini Yoghurt and Dukkah spice mix
These lamb kofta meatballs are packed with fragrant herbs and spices, dipped in tahini yoghurt and loaded with dukkah spice mix they are simply divine!
- 500 grams organic lamb mince 20% fat
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 7 large mint leaves finely chopped
- 1 large handful flat-leaf parsley leaves picked and finely chopped
- 1 lemon zested and juice of 1/2
- 1 pinch black pepper
- 15 grams parsley
- 1/2 clove garlic crushed*
- 50 grams tahini
- 1-2 tbsp lemon juice (give it a taste)
- 100 ml water
- 40 grams hazelnuts
- 40 grams sesame seeds
- 1 tsp coriander
- 1 tsp cumin
- 1 pinch sea salt
In a large bowl add lamb mince. Lightly toast spices, then grind in a pestle and mortar and add to lamb. Add remaining kofta ingredients, season carefully, then shape into 1” balls. Chill for 30 minutes**
For the tahini sauce, blitz parsley and garlic in a processor. Gradually add tahini, then 100ml water and lemon juice. Season carefully.
Toast hazelnuts in medium-hot dry pan for 4 minutes. Place inside a folded tea-towel and rub back and forth to remove skins. Lightly toast the remaining seeds and spices and add to pestle and mortar. Grind to smaller pieces (but not to a powder).
To cook the koftas, heat a griddle pan over medium heat. Add to pan and leave for 2 minutes or until you see golden crust appearing around the edges. Flip and repeat. Keep turning for around 6-8 minutes or until cooked through.
Useful tips * Finely chop the garlic, then sprinkle with a little sea salt. Turn the knife to a 45 degree angle and scrape the garlic against the chopping board, repeat until finely crushed. Your garlic crusher is now obsolete! **A few tips to prevent the koftas coming apart – Keep the mixture fairly dry, ensure that they remain cold until the moment they go in the pan, let them form a good crust before attempting to flip them, avoid moving them around too much whilst cooking.