Lamb Koftas with Tzatziki & Fresh Apple Mint Chutney

Granted that it’s not for all, there is a place for red-meat based meals in a healthy eating regime. These softly spiced lamb koftas are delectably moreish with dollops of my cooling tzatziki and a refreshingly sharp and redolent chutney. Confident on it’s own, but paired with a simple salad of bitter greens sprinkled with pine nuts, and you’ve met your meat match. Gluten-free

Kofta Ingredients

1 onion, grated

2 tablespoons of extra virgin olive oil

500g of lean lamb mince

2 teaspoons of cumin powder

2 teaspoons of coriander powder

2 free-range eggs, beaten

Salt and freshly ground black pepper, to taste

3 tablespoons of rice flour

Tzatziki Ingredients
½ cucumber, peeled and diced

2 garlic cloves, crushed & chopped

1 tablespoon of lemon juice

200ml of Greek yoghurt

1 tablespoon of chopped fresh mint

1 teaspoon of liquid honey

Fresh Apple Mint Chutney Ingredients

1 granny smith apple, peeled

½ cup of fresh mint

50g of onion

1 tablespoon of liquid honey

Squeeze of lemon juice

Salt and white pepper, to taste

Directions

1. For the Koftas: Simmer the onion in the oil until soft but not browned, then set aside to cool
2. Add all dry ingredients together and mix
3. Mix onions, egg and lamb together, then stir in flour mix
4. Shape into small meatball shapes using floured hands and then season with salt and pepper
5. Fry in olive oil over a medium heat, turning as the meatballs start to brown
6. For the Tzatziki: Put the cucumber in a sieve, sprinkle with ½ a teaspoon of salt and allow to drain for about 30 minutes
7. Meanwhile, mix the lemon juice, honey, yoghurt, and garlic and then season to taste
8. Pat the cucumber dry with paper towels, and then mix into yoghurt mix
9. For the Apple Mint Chutney: Core the apple and roughly chop
10. Whiz all of the ingredients in a food processor.  Season with a little salt and pepper, to taste
11. Serve with a fresh salad and a crusty bread (gluten-free varieties are available at most supermarkets). Enjoy!