Lamb skewers with pomegranate

Babiche Martens

The first time I ate lamb kofta was in Turkey years ago; it came straight from a coal-burning barbecue and was laden with thick dribbling yoghurt that had pomegranate folded through it. I had never eaten pomegranate before then. Luckily, now you will find the fruit and molasses readily available in supermarket.

Ingredients

450 g	Lamb mince (Main)
1	Egg
2 cloves	Garlic, crushed
1 tsp	Cumin
1 tsp	Paprika
1 tsp	Dried oregano
1 Tbsp	Fresh mint, chopped
1 tsp	Salt
1 tsp	Pomegranate molasses

To serve

½ cup	Greek yoghurt
2 Tbsp	Pomegranate molasses
¼ cup	Pomegranate seeds

Directions

1. Into a large bowl place the lamb, egg, garlic, cumin, paprika, oregano, mint, salt and molasses. Season with freshly ground black pepper. Combine well using a fork or your hands.
2. Divide the mixture into eight. Shape each piece around a skewer and place into the fridge until needed.
3. Combine the yoghurt and molasses in a small bowl for serving.
4. Preheat a barbecue to a medium heat. Cook the skewers for 2 or 3 minutes then turn to continue cooking evenly.
5. Serve hot with yoghurt and a sprinkle of pomegranate seeds for garnish.

More feel good food from Angela

• Aunt Sib's wholemeal bread
• Yoghurt pannacotta with strawberries