These spicy Middle Eastern meatballs make a great midweek supper either with a crisp green salad, or stuffed inside a warmed pitta bread with lettuce, cucumber and tomatoes. Either way, drizzle over plenty of mint and yoghurt dressing to counteract the spice of the koftas.
Place a small frying pan over a medium heat and add a dash of oil. When hot, sauté the onion and garlic until tender. Add the cumin seeds and chilli flakes and cook, stirring, for about 2 minutes.
Set aside to cool slightly.
Put the lamb into a mixing bowl, add the onion mixture and chopped herbs along with a drizzle of olive oil and a pinch of salt and pepper. Mix well with your hands.
Roll the lamb mixture into pieces the size of golf balls and flatten them into patties about 1 cm thick.
Place on a plate drizzled with a little oil, and drizzle the tops of the patties with more oil, ready for cooking. Cover and chill for about 10 minutes to firm up.
Meanwhile, make the dressing. Put the mint into a mortar and bash it with the pestle to bruise it.
Add the remaining ingredients and mix well.
Taste and adjust the seasoning as necessary, then transfer to a serving bowl.
Place a griddle pan over a medium high heat.
When hot, griddle the koftas for 5–6 minutes, turning halfway through so that both sides are well browned.
Serve the koftas warm with the dressing on the side.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipes extracted from Gordon Ramsay’s Ultimate Home Cooking by Gordon Ramsay, published by Hodder & Stoughton.
Photography © Con Poulos
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