Lamb koftas with zingy tzatziki

These spiced lamb koftas are made for sharing in the sunshine. The heat of the spice mix is complimented perfectly by the cooling flavours of the tzatziki.

40 mins

3-4

Medium

For the koftas:
• Field & Flower lamb mince (300g)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp sea salt
• ½ tsp cayenne pepper
• 1 onion finely diced or minced
• 3 garlic cloves, peeled & crushed
• 1 lemon

For the salad:
• 2 carrots, skin peeled off
• 1 pomegranate, seeds removed
• ½ a cucumber, centre removed
• Sea salt to season
• Lemon juice
• Flatbreads/ pittas to serve
• 1 pot of tzatziki

1. Preheat the oven to 200°C and line a baking dish with foil or grease proof paper.

2. Mix together all of the kofta ingredients in a large bowl using your hands.

3. Take golf ball sized amounts of the mixture and mould into oval like shapes.

4. Place in a lined dish and cook for 20-25 minutes or until golden and cooked through.

5. While the kofta are cooking you can prepare the salad. Peel the carrot and cucumber length-ways to create long ribbons.

6. Toss the ribbons in lemon juice and a little salt to taste.

7. Sprinkle with pomegranate seeds and serve. We suggest loading up a flatbread with salad, delicious tzatziki and topping with the kofta. Enjoy!