Lunch · SHARING
16 October 2018
Lamb Kofta with Tahini Sauce
First published in delicious.
Spiced lamb kofta with a creamy tahini sauce. Easy to make and great for sharing.
Ingredients
- 500g lamb mince
- 2½ tsp each ground cumin and ground coriander
- ½ tsp each ground chilli and sumac
- 1 egg, lightly beaten
- 25g (¼ cup) dried breadcrumbs
- 2 tbs each finely chopped flat-leaf parsley and mint
- 2 tbs olive oil
- Pita bread and lemon wedges, to serve
Tahini sauce
- 125ml (½ cup) Greek-style yoghurt
- 60ml (¼ cup) tahini
- 1 lemon, juiced
- 1 tbs olive oil
- ½ tsp sumac
Tomato salad
- ½ cup each of flat-leaf parsley and mint
- 200g mixed cherry tomatoes, halved
- 1 Lebanese cucumber, sliced
- 60g (½ cup) green pitted olives, halved
- 2 eschalots (French shallots), thinly sliced
- 2 tbs each red wine vinegar and olive oil
Method
- Mix lamb, spices, egg, breadcrumbs and herbs in a bowl, season and roll heaped tablespoonfuls of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes to firm.
- For tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.
- Toss salad ingredients in a bowl, season and place in a serving bowl.
- Heat oil in a frying pan over medium heat, add kofta and fry for 7–8 minutes until browned all over and cooked through. Serve with salad, tahini sauce, warm pita bread and lemon wedges.
Notes
You’ll find sumac at Middle Eastern food shops and spice shops.
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