Lamb Kofta with Cucumber and Fresh Herb Raita

Cool cucumber raita complements savoury and exotic lamb kofta. Delicious!
Serves
4

Ingredients

For the raita

  • ½ cup coarsely grated hot house cucumber
  • ½ tsp fine sea salt
  • 2 tsp finely grated lemon zest
  • 3 tbsp freshly squeezed lemon juice
  • 1 medium garlic clove, finely grated
  • 1 medium garlic clove, finely grated
  • ¼ cup finely chopped cilantro leaves
  • ¼ cup finely chopped mint leaves
  • 2 tbsp olive oil
  • ½ tsp freshly ground black pepper

For the lamb kofta

  • ½ cup coarsely grated yellow onion
  • 1 tbsp finely grated peeled ginger
  • 2 medium garlic cloves, finely grated
  • ¼ cup finely chopped Italian parsley leaves
  • ¼ cup finely chopped mint leaves
  • ¼ cup finely chopped cilantro leaves
  • 1 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper
  • ¼ tsp ground cinnamon
  • 1 pound ground lamb
  • 2 tbsp olive oil, for frying

For serving

  • 4 Panaji Cilantro and Roasted Garlic Naan
  • Thinly sliced red onion, fresh red chili and cucumber, for garnish

Cooking Steps

Make the raita

Place the grated cucumber into a fine mesh sieve and allow to drain for 15 minutes. Meanwhile combine the salt, lemon zest, lemon juice, grated garlic, cilantro, mint, yogurt, black pepper and olive oil. Using your hands, squeeze the excess liquid from the cucumber and add it to the yogurt, mix well to combine. Cover and refrigerate.

For the kofta

  1. In a large bowl, combine the onion, ginger, garlic, parsley, mint, salt, pepper, cumin, coriander, turmeric, cayenne pepper and Add the ground lamb and mix to combine well. Using a spoon, scoop 2 tbsp of the mixture and roll it into a ball. Thread the ball on a skewer and form it into an oblong shape. Continue with remaining lamb, threading each skewer with the kofta and placing them onto a parchment lined baking sheet. Cover the tray well and refrigerate for 30 minutes and up to 24 hours.
  2. Place a large grill pan or other heavy bottomed pan over medium-high heat and add the olive oil. When the oil is just shimmering, carefully add the kofta and sear them, turning until golden on all sides. Continue cooking, lowering the heat if necessary until the kofta are cooked through and nicely browned, about 5 to 7 minutes for medium rare. Remove to a serving platter, keep
  3. To serve, grill the naan to warm Spread a few spoonfuls of the raita over the bread, top with the kofta, and garnish with the red onion, fresh chili and cucumber.