Posted by Renée Leonard-Stainton on 4 April 2012 - 5:26pm
Lamb Koftas with Tzatziki & Fresh Apple Mint Chutney
Granted that it's not for all, there is a place for red-meat based meals in a healthy eating regime. These softly spiced lamb koftas are delectaby more-ish with dollops of my cooling tzatziki and a refreshingly sharp and redolent chutney. Confident on it's own, but paired with a simple salad of bitter greens sprinkled with pine nuts, and you've met your meat match.
Granted that it's not for all, there is a place for red-meat based meals in a healthy eating regime. These softly spiced lamb koftas are delectaby more-ish with dollops of my cooling tzatziki and a refreshingly sharp and redolent chutney. Confident on it's own, but paired with a simple salad of bitter greens sprinkled with pine nuts, and you've met your meat match.
Method
- For the Koftas: Simmer the onion in the oil until soft but not browned, then set aside to cool
- Add all dry ingredients together and mix
- Mix onions, egg and lamb together, then stir in flour mix
- Shape into small meatball shapes using floured hands and then season with salt and pepper
- Fry in olive oil over a medium heat, turning as the meatballs start to brown
- For the Tzatziki: Put the cucumber in a sieve, sprinkle with ½ teaspoon of salt and allow to drain for about 30 minutes
- Meanwhile, mix the lemon juice, honey, yoghurt, and garlic and then season to taste
- Pat the cucumber dry with paper towels, and then mix into yoghurt mix
- For the Apple Mint Chutney: Core the apple and roughly chop
- Whiz all of the ingredients in a food processor. Season with a little salt and pepper
good idea with the fresh mint/granny smith apple chutney. Do the apples go brown quickly or can you make it in advance? Cheers
Hey Tommy, thanks...better than the classic sugary lamb accompanient...mint sauce! The apples are good for a couple of days, but I always prefer to serve it on the same day as it is naturally fresher and brighter! Enjoy!