Spicy herby kofta platter recipe

Spicy herby kofta platter recipe
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These lamb meatballs on skewers are boldly flavoured with cumin, sumac and harissa. The dipping sauce is both spicy and cooling – fresh green chilli brings the heat and creamy yogurt balances it. You’ll have some sauce left over, but it’s delicious served with all kinds of grilled meat or cooked vegetables.
Prep time: 25 minutes |
2 tbsp fresh lime juice
2 tsp light or dark brown sugar
½ tsp fine sea salt
For the lamb kofta
1 tbsp harissa
1 tbsp extra-virgin olive oil
To serve
5g fresh mint leaves
METHOD
Spoon the yogurt into a shallow serving bowl. In a blender or food processor, combine the mint, chilli, lime juice, brown sugar, salt and several grinds of pepper. Pulse until very finely chopped. Spoon the mint mixture on to the yogurt; you can leave as is or stir the two together. Chill in the fridge until ready to serve.

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