Name: Spiced lamb koftas with mint & tomato salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 4
Cuisine: Moroccan
Ingredients: 500g pack lean lamb mince; 2 small or 1 large preserved lemon flesh and seeds removed and skin finely chopped; 10 pitted green olives finely chopped; small bunch parsley chopped; 1 ½ tbsp ras-el-hanout; 1 tbsp vegetable oil; yogurt, salad and wraps to serve (optional); 4 large tomatoes chopped; ½ red onion very finely sliced; small bunch mint leaves picked; juice ½ lemon; good pinch of sugar

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Spiced lamb koftas with mint & tomato salad

Spiced lamb koftas with mint & tomato salad

Cassie Best

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Makes 4

Easy

Prep: 30 mins

Cook: 15 mins

A star rating of 3.4 out of 5.5 ratingsRate

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Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt

Freezable

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Ras el hanout spice mix

A star rating of 4.5 out of 5.12 ratings

Preserved lemons

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

For the koftas

500g pack lean lamb mince
2 small or 1 large preserved lemon

flesh and seeds removed and skin finely chopped
10 pitted green olives

finely chopped
small bunch parsley

chopped
1 ½ tbsp ras-el-hanout
1 tbsp vegetable oil
yogurt, salad and wraps

to serve (optional)

For the salad

4 large tomatoes

chopped
½ red onion

very finely sliced
small bunch mint

leaves picked
juice ½ lemon
good pinch of sugar

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Nutrition: per serving

kcal329

low
fat21g
saturates8g
carbs9g
sugars8g
fibre3g
protein26g
salt1.1g

low

Method

step 1

In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.
step 2

Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.

Recipe from Good Food magazine, June 2013

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A star rating of 3.4 out of 5.5 ratings

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