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.
|450 g||Lamb mince (Main)|
|2 cloves||Garlic, crushed|
|1 tsp||Dried oregano|
|1 Tbsp||Fresh mint, chopped|
|1 tsp||Pomegranate molasses|
|½ cup||Greek yoghurt|
|2 Tbsp||Pomegranate molasses|
|¼ cup||Pomegranate seeds|
- 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.
- Divide the mixture into eight. Shape each piece around a skewer and place into the fridge until needed.
- Combine the yoghurt and molasses in a small bowl for serving.
- Preheat a barbecue to a medium heat. Cook the skewers for 2 or 3 minutes then turn to continue cooking evenly.
- Serve hot with yoghurt and a sprinkle of pomegranate seeds for garnish.
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