Moroccan Lamb Koftas with minty yoghurt dip
So many flavours and delicious ways with everything in Marrakech this week, that I had to try this out for myself after eating so many of these in the last few days. This is super simple and all my crew adored it.
Tip everything into a large mixing bowl and using your fingers (wear plastic gloves if you can't take the raw meat!) massage thoroughly so that all is evenly combined.
Using 2 tbsp of the mixture, form into a sausage shaped kebab and thread onto a wooden skewer. Either fry in a pan for a few minutes on each side, or bake in the oven at 180 for 15 minutes until browned.
Mix the yoghurt, mint and lime juice in a small bowl and use as a dip.
Serve with Couscous, chopped peppers and fresh coriander.
- 500g Minced Lamb
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fresh parsley chopped
- 2 garlic cloves, grated
- 1 onion, grated
- 1 tbsp tomato puree
- 1 tsp za'tar
- 1 tsp smoked paprika
- 1/4 cup olive oil
- 200g Couscous
- Fresh coriander
- 1 red pepper
- 200ml yoghurt (coyo or regular)
- 2 sprigs fresh mint, leaves chopped
- 1 lime squeezed