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Moroccan Lamb Koftas with minty yoghurt dip

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.
  • 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
To serve:
  • 200g Couscous
  • Fresh coriander
  • 1 red pepper
  • 200ml yoghurt (coyo or regular)
  • 2 sprigs fresh mint, leaves chopped
  • 1 lime squeezed
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.