LAMB KOFTA WITH SPICY YOGHURT
By Rediscover Dairy @ rediscoverdairy
Simple to prepare, tasty, and loved by everyone in the family. Serve with salad and flatbreads.
Serves: 4
INGREDIENTS
• 500g lamb mince
• 2 tablespoons fresh dill, chopped
• ½ teaspoon salt & freshly ground black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon ground coriander
• olive oil, for brushing
For the yoghurt dip:
• 1 cup double-cream yoghurt
• 1 teaspoon fresh dill, chopped
• ½ teaspoon smoked paprika
• 2 teaspoons red chilli sauce
• salt & pepper, to taste
METHOD
1. In a large bowl, combine the lamb mince, dill, salt and pepper, smoked paprika, cumin, and coriander. Mix well and shape into koftas. Insert wooden skewers and set aside.
2. Heat a large griddle pan over high heat. Brush the koftas with olive oil and cook for 5 minutes on each side. Remove the item from the pan and set aside.
3. For the spiced yoghurt, combine all the dip ingredients in a small bowl and mix well.
4. Serve the lamb koftas with flatbread, chopped salad, and spiced yoghurt.
ESSENTIAL RECIPES- RED MEATS
4 flatbreads recipe:
Mix 1 cup flour, 1 teaspoon baking powder, a pinch of salt, 2 tablespoons yoghurt or water & 1 tablespoon olive oil into a soft dough. Rest 10 minutes, roll into 4 thin rounds & cook on a hot dry pan until puffed & golden.
SHAWARMA WITH CRISPY AIR FRYER AUBERGINE
By Pesto Princess @ pesto _ princess
Serves: 4-6
INGREDIENTS
• 1 small, deboned lamb leg( approx. 800g)
• olive oil & avocado or coconut oil
• salt & pepper
• 15ml Za’ atar spice
• 15ml dried oregano
• 4 garlic cloves, crushed
• 1 litre beef stock
• 1 jar harissa paste
• 2 aubergines
• 1 lemon
To serve:
• flatbreads
• hummus
• sundried tomato pesto
• sliced red onion
• tzatziki
• chopped parsley
• lemon
METHOD
1. Rub the lamb generously with olive oil and season with salt, pepper, and Za’ atar spice. Heat a large, heavybased saucepan on the stove and add a little high-heat oil( avocado or coconut).
2. Brown the lamb all over. Once browned, add the oregano, garlic, and beef stock. Cover with a lid and simmer gently for 1½ – 2 hours, until the lamb is tender and pulls apart easily with two forks.
3. Meanwhile, mix 50ml of harissa paste in a bowl with a little olive oil and salt.
4. Cut the aubergines into bite-sized pieces and coat in the harissa mixture.
5. Place the aubergines in an air fryer and set to 200 ° C. Air-fry until golden and crisp – about 20 minutes.
6. Once the lamb is tender, pull it apart with two forks.
7. Warm the flatbreads and spread generously with hummus and sun-dried tomato pesto. Top with the pulled lamb, sliced red onion, crispy aubergines, tzatziki, and parsley. Serve with lemon wedges for squeezing over.
36 | Summer 2025 / 26 • essentialflavours. co. za