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