Lamb koftas

By Hope Malau
19 August 2015

Ras el hanout is a Moroccan spice blend that adds fragrance to meat dishes.

Serves: 6 Preparation: 10 min Chilling: 45 min Cooking: 15 min

Ras el hanout spice mix

  • 5 ml (1 t) cumin
  • 5 ml (1 t) ground ginger
  • 5 ml (1 t) turmeric
  • 5 ml (1 t) salt
  • pinch of sugar
  • pinch of pepper
  • 2,5 ml (½ t) cinnamon
  • 2,5 ml (½ t) ground coriander

KOFTAS

  • 800 g lamb mince
  • 10 pitted green olives, finely chopped
  • handful parsley, chopped
  • 15 ml (1 T) ras el hanout
  • 15 ml (1 T) vegetable oil
  • yoghurt, to serve (optional)
  • Salad
  • 2 cucumbers
  • 10 black olives
  • 30 ml (2 T) balsamic vinegar
  • 3 spring onions
  • extra virgin olive oil
  • half a lemon
  • black pepper to taste
  • 5 sprigs fresh mint
  • 1 fresh chilli, chopped

Preheat the oven to 200 °C and grease a baking tray.

1 Ras el hanout: In a small bowl, combine all the ingredients for the spice mix.

2 In a large mixing bowl combine the lamb mince, olives, parsley and ras el hanout. Place in the fridge for 30 minutes to rest.

3 Divide the meat into equal-size balls and shape around a long skewer. Chill for 15 minutes. Transfer the koftas to the oven and cook for 15 minutes or until browned and cooked.

3 Salad: In a mixing bowl, combine all the ingredients for the salad and chill. Serve the warm koftas with the salad and yoghurt.

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