Spicy lamb kofte with cooling pomegranate raita


Sometimes it’s nice to see a cooling yogurt dip of some kind next to a spicy meal. Raita is a yogurt, cucumber and mint condiment served with a lot of Indian, Pakistani and Bangladeshi dishes.

Serves 2

For raita:

  • 1/8 cucumber, grated
  • Tablespoon of chopped mint leaves
  • 2 drops of lemon juice
  • 2 tbsp pomegranate seeds
  • 85g Greek yogurt

wpid-IMAG1976.jpgFor kofte:

  • 250g lamb mince
  • 1/4 onion, grated
  • 1 clove garlic, finely chopped
  • 1 tsp ground cumin
  • 2 tsp paprika
  •  Pinch crushed dried chilli flakes
  • Zest of 1/4 lemon
  • 1 tbsp olive oil

Mix all the raita ingredients in a bowl and chill in the fridge. Mix all the kofte ingredients (apart from the oil)  in a bowl and mould into 10 torpedo shapes. Set these to one side on a plate and heat the oil in a frying pan. Cook the kofte for 8 minutes, turning often. Serve with the raita, a handful of rocket and flatbread.


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