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Mini Lamb Koftas with Pea & Mint Dip

Cooking Directions

Makes: 16

Place all the dip ingredients except the lemon juice in a food processor and whizz until smooth. Season to taste and add a squeeze of lemon juice.

Add the lamb mince, garlic, chilli, cumin and half the flat leaf parsley to a large mixing bowl. Season generously and mix together scrunching the mixture together with your hands. Form the mince into 16 small torpedo-shaped koftas, squeezing the mixture around the mini skewers.

Mix together the remaining parsley with the pomegranate seeds and lemon juice. Season to taste.

Heat a griddle pan until hot and cook the koftas until well browned and cooked through.

Serve on top of halved warm pitta bread with a sprinkle of the pomegranate salad and a drizzle of the pea and mint dip.

Ingredients

Mint and pea yogurt dip:

Koftas:

  • 400g lamb mince
  • 1 minced clove garlic
  • Pinch chilli flakes
  • 2 tsp ground cumin
  • medium sized bunch flat leaf parsley, finely chopped
  • salt and pepper
  • 16 mini skewers

Pomegranate:

  • juice of ½ a lemon
  • seeds of 1 pomegranate

8 Mini pitta breads to serve

Product Information