Lamb & Mushroom Koftas with Cumin Yoghurt Sauce
A delicious Greek braai meal served in pita's with fresh mint.
Ingredients
Koftas
- 500 g white button mushrooms
- 500 g lamb mince
- 30 g breadcrumbs
- 2 cloves garlic grated
- 4 tbsp fresh parsley chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp sumac
- 1 tsp ground ginger
- ½ tsp cinnamon
- ½ tsp cayenne pepper
- 2 tsp salt
- ½ tsp black pepper freshly ground
Yoghurt dressing
- 250 ml plain yoghurt double cream
- 1 tbsp lemon juice
- 1 small garlic clove finely grated
- 1 tsp ground cumin
- salt and pepper to taste
Serving
- 8 large pitas / 16 mini pitas
- crunchy fresh lettuce
- salt and pepper to taste
- fresh mint leaves
- lemon wedges
- olive oil for cooking
Instructions
For the mushrooms
- Working in batches, place mushrooms in a food processor and blitz until fine.Sauté in a dry hot pan until all the moisture has been cooked out and the mushrooms begin to brown. Allow to cool.
For the Koftas
- In a large mixing bowl add the lamb mince, cooled mushrooms and the rest of the kofta ingredients. Mix well.Divide the mixture into 10 even balls.
- Using damp hands, shape the mixture around 10 medium sized metal skewers.Place in the fridge while you preheat the braai.
- Heat braai to medium high. Brush grates with a little neutral oil.Braai koftas until golden brown all over and just cooked through.Allow to rest for 5 minutes.
For the yoghurt dressing
- Whisk yoghurt sauce ingredients together and season to taste.Serve koftas alongside warm toasted pitas, crunchy lettuce and generous dollops of yoghurt sauce.
- Sprinkle everything with mint leaves and flaky salt.Serve with lemon wedges and enjoy!