Lamb Koftas with Tahini Yoghurt

Method

1. 1

   Mix the lamb

   Combine the lamb, onion, 3 grated garlic cloves, cumin, coriander, cinnamon, 10 g parsley, 1 teaspoon salt and ¼ teaspoon pepper. Mix by hand for 1 minute, until tacky.

2. 2

   Test the seasoning

   Fry a teaspoon of the mixture in a lightly oiled pan over medium heat for 2 to 3 minutes, turning once, until browned and cooked through; taste and adjust the raw mixture if needed.

3. 3

   Shape and chill

   With damp hands, shape the mixture into 12 koftas about 8 cm long and 2 cm thick; chill for 10 minutes, until firm.

4. 4

   Make the sauce

   Stir the Greek yoghurt, tahini, 1 grated garlic clove, 1 tablespoon lemon juice, 1 tablespoon water and ¼ teaspoon pepper until smooth; add more water only if needed for a spoonable consistency.

5. 5

   Prepare the salad

   Toss the drained tomatoes and cucumber with 1 tablespoon lemon juice, vinegar, ¼ teaspoon salt and the remaining parsley; leave for 10 minutes, until lightly dressed but not watery.

6. 6

   Heat and oil the pan

   Heat a griddle or heavy frying pan over medium-high heat for 2 minutes, until hot; lightly brush the surface with a little oil before each batch.

7. 7

   Cook the koftas

   Cook the koftas in uncrowded batches over medium-high heat for 8 to 10 minutes, turning every 2 minutes once browned; check a kofta by cutting it through the centre and cook until no pink remains and it reaches 71°C (160°F).

8. 8

   Warm the flatbreads

   Warm each flatbread in the pan over medium heat for about 20 seconds per side, until hot and pliable.

9. 9

   Serve

   Serve the koftas in warm flatbreads with the dressed salad and tahini yoghurt.

Tips

• Squeeze the grated onion firmly to remove excess moisture.
• Turn koftas gently after a browned crust forms, and cook in batches without crowding.
• Oil the pan lightly before each batch rather than adding the full amount at once.

Swaps

• Replace some or all of the parsley with finely chopped mint.
• Use coriander leaves instead of parsley.
• Toast and grind whole cumin and coriander seeds for a more pronounced spice flavour.

Storing

Refrigerate cooked koftas, salad and sauce separately in airtight containers for up to 3 days. Reheat koftas until steaming hot throughout; serve the sauce and salad cold.