Lamb Koftas, Chopped Salad and Minted Yoghurt

Ellie Paxton-Hall
Cook time 40 minutes
Servings 8


500gm Lamb mince
2 tbs cumin seeds
2 tsp cinnamon
1 tbs fennel seeds
1 tbs coriander
2 tbs tomato paste
1 red onion
1 egg
¾ cup breadcrumbs

1 Sweet potato
1 tsp Coriander seeds
1 tsp Cumin
½ cup toasted pine nuts
Lime segments
Bunch of cherry tomatoes
Red onion
Natural yoghurt

Lamb Koftas, Chopped Salad and Minted Yoghurt

  1. To make the lamb kofta mixture, mix lamb mince, pine nuts, diced red onion, tomato paste, egg, breadcrumbs and spices together. Roll into balls and bake in a 180 degree oven for around 15-20 minutes or until cooked.
  2. To make the salad, cut the sweet potato into strips, cover with cumin, fennel and coriander seeds. Bake in 200 degree oven for around 15 minutes until golden. Dice cherry tomatoes, red onion and segment lime pieces. Arrange on a platter with chickpeas and lentils. Serve with yogurt , lemon juice and plenty of mint. Season well.