Lamb Kofta Mezze Plate

Ingredienti

• 100g / 3.53oz tinned Tinned chickpeas
• 500g / 17.64oz Lamb mince
• 1 small
• finely diced Red onion
• 2 tsp ground Ground cumin
• 0.5 tsp ground Ground cinnamon
• 0.5 tsp ground Ground turmeric
• 1 tsp Garam masala
• 0.25 tsp Chilli flakes
• 70g / 2.47oz Currants
• 40g / 1.41oz chopped Pine nuts
• 0.5 cup roughly chopped Flat-leaf parsley leaves
• 0.25 cup roughly chopped Coriander leaves
• 2 tbsp roughly chopped Mint leaves
• 1 grated Lemon zest
• 1 tbsp Extra virgin olive oil
• 260g / 9.17oz Greek-style yoghurt
• 1 tbsp chopped Mint leaves
• 1 grated
• seeds removed Lebanese cucumber
• 0.25 tsp ground Ground cumin
• 0.25 tsp fine Fine salt

Preparazione

1. Mix 260g / 9.17oz Greek-style yoghurt, 1 tbsp chopped mint leaves, 1 grated Lebanese cucumber, 0.25 tsp ground cumin, and 0.25 tsp fine salt in a bowl. Refrigerate for 15 minutes.
2. Roughly mash 100g / 3.53oz tinned chickpeas with a fork and transfer to a large bowl.
3. Add 500g / 17.64oz lamb mince, 1 small finely diced red onion, 2 tsp ground cumin, 0.5 tsp ground cinnamon, 0.5 tsp ground turmeric, 1 tsp garam masala, 0.25 tsp chilli flakes, 70g / 2.47oz currants, 40g / 1.41oz chopped pine nuts, 0.5 cup roughly chopped flat-leaf parsley leaves, 0.25 cup roughly chopped coriander leaves, 2 tbsp roughly chopped mint leaves, and grated zest of 1 lemon. Mix with hands.
4. Shape mixture into finger-length sausages about 4 cm thick. Refrigerate until required.
5. Heat a barbecue hotplate or frying pan to medium. Drizzle 1 tbsp extra virgin olive oil over koftas, cook turning for 10 minutes until cooked through.
6. Serve with mint yoghurt and accompaniments of choice.