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