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 â fresh green chilli brings the heat and creamy yogurt balances it. Youâll have some sauce left over, but itâs delicious served with all kinds of grilled meat or cooked vegetables.
Prep time: 25 minutes |
2â¯tbsp fresh lime juice
2â¯tsp light or dark brown sugar
½ tsp fine sea salt
For the lamb kofta
1â¯tbsp harissa
1â¯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.
Spiced lamb cutlets with dates, feta, sumac and tahini recipe
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Succulent lamb chops with cooling yogurt and dates - perfect for a speedy midweek meal
Credit:
Laura Edwards
Diana Henry,
The Telegraph s award-winning cookery writer
20 May 2021 ⢠9:25am
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I cannot resist the combination of lamb, sweet dates and nutty tahini. You need plenty of herbs, though, to cut through the sweetness here, so use loads and donât stint on the feta cheese either. Greek yogurt and shreds of preserved lemon zest would help, too. Serve with couscous, bulgar wheat or little olive oil-roasted potatoes
Prep time: 10 minutes, plus 30 minutes - 2 hours marinating |
Shortcut shepherdâs pie recipe
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I use a trio of Asian flavours in my shepherdâs pie, which you might not think is a natural fit in a quintessentially British dish, but it works. Their characteristics can elevate even the most traditional British dish into an umami-fest. The miso, soy and fish sauce round out flavours without overpowering. Shepherdâs pie calls for minced lamb, but this can be swapped with beef. If youâre using beef, look out for a mince with 20 per cent fat. Remember â fat is flavour! I donât like making mashed potato, so I use shop-bought. I know many people donât share my disdain for mashing, in which case make your own!