Ingredients
500g minced lamb
half a cup coriander, chopped
half a cup fresh mint, chopped
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
1 small chilli, chopped
1 tsp turmeric
pinch dried cinnamon
1 tbsp pine nuts
1 lime, zest and juice
salt and pepper to taste
skewers, soaked in water
Tzatziki:
1 cup yoghurt
half a cucumber, grated and squeezed to remove water
juice and zest of 1 lemon
1 clove of garlic, crushed
Preparation
Toast the cumin seeds, coriander seeds and pine nuts over a high heat. Remove and place in a mortar and pestle or food processor and crush. Add the crushed seeds and nuts to the lamb mince as well as the turmeric, chilli, fresh coriander, fresh mint, lime (zest and juice) and a pinch of cinnamon and combine. If you find the mixture is loose you can add some flour or an egg.
Form the mince mixture around the skewers to make what could otherwise be called a rissole on a stick.
To cook, place the skewers on a barbeque hot plate, griddle or in the oven (pre-heated to 200 degrees C, for 15 to 20 minutes).
To prepare the tzatziki add yoghurt, cucumber, crushed garlic and lemon juice in a mixing bowl and combine by folding the ingredients together. You can add salt to taste.
Serving Suggestion: Dress mesculin or rocket with lemon, olive oil, salt and pepper and place in the centre of a plate. Arrange koftas around the salad so that a pyramid structure is formed, drizzle the tzatziki over the koftas, liberally. Serve to applause and enjoy.
