Lamb and Tomato Koftas
Published in Meat Dishes
This is an excellent recipe for informal entertaining, and can also be served as cocktail finger food – in which case use whole cocktail tomatoes and only 2 meatballs per skewer.
Ingredients:
- 225 g lean lamb mince
- 1½ smallish onions
- 1 – 2 garlic cloves, crushed
- 1 red chilli, finely chopped (optional)
- 2 – 3 tsp garam masala
- 2 tbl chopped mint
- 2 tsp lemon juice
- salt to taste
- small, but not cherry, tomatoes
- oil for grilling
- bamboo skewers
Ingredients: Yoghurt Dip:
- 150 ml plain yoghurt
- 5 cm piece cucumber, deseeded, grated
- 2 tbl chopped mint
- ½ tsp toasted cumin seeds (optional)
Preparation:
- To prepare the yoghurt dip, mix everything well together and chill till required.
- Finely chop one onion and mix thoroughly with the lamb, garlic, chilli (if using), garam masala, mint and lemon juice. Season to taste with salt.
- Divide the mixture into three equal portions, then further divide them into 9 equal portions.
- Roll each of these small portions into a ball. Chill in the refrigerator, if necessary, to firm the meatballs. Roll the balls in oil.
- Cut the remaining onion into wedges and separate the layers. Cut the tomatoes into quarters, or even eighths if they are not really small.
- Thread the koftas on long pre-soaked bamboo skewers as follows: meatball, tomato, onion, meatball, tomato, onion, meatball, tomato, onion.
- Brush the tomatoes and onions with oil. Grill under high heat for about 10 minutes, or until cooked through, turning as necessary. Serve with the yoghurt dip.
Makes 9 skewers.
