Lamb Koftas with naan breads, raita and pickle!

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When and Why: This recipe is perfect for when you want a hit of bold, strong flavours, as well as a hearty filling meal. It didn’t take too long to make, and was really satisfying when we ate it. The punchy pickle is complemented really well by the cooling raita, and the combination of textures works brilliantly; the fluffy naans, the tender lamb and the crunchy pistachios worked so well together. I don’t really cook much greek food, but based on this Dish, I should do – its is a really good introduction.

Recipe:

Ingredients (Serves 3)

  • Kebabs
    • 500g minced lamb
    • 1 tbsp thyme leaves
    • 1 tbsp cayenne pepper
    • 1 tsp oregano
    • 1 tbsp ground cumin
    • Zest of 1 lemon
    • 80g Shelled, roughly chopped pistachios
    • Kebab skewers (wooden/metal)
  • Red onion garnish
    • 1/2 Red onion, sliced
    • Juice of 1/2 lemon
    • Splash red wine vinegar
    • Olive Oil
  • Cucumber and mint Raita
    • 4 tbsp Greek Yoghurt
    • 1/2 cucumber
    • 1 tbsp Cumin seeds
    • Juice of 1/2 lemon
    • Large handful of mint leaves
  • 2 salad tomatoes
  • Coriander
  • Pomegranate Seeds

Method

  1. Mix all kebab ingredients together with hands, and season well. If you are using wooden skewers, soak them in water first, to avoid burning. Mould the mixture around the skewers to form 6 kebabs, and place on a tray lined with baking paper.
  2. Pre-heat the oven to grill between 220-250C. Make pickle by placing the red onion in a bowl, and covering with boiling for 5 mins, then draining. Add in a splash of red wine vinegar, a pinch of salt, and the juice of 1/2 lemon. Scrunch the onions together, then set aside.
  3. To make the raita, cut the 1/2 cucumber in half lengthways, and scrape out the middle watery section with a teaspoon. Slice the remaining firm part into strips, and finely dice. Add in to the yoghurt, along with the mint leaves, cumin seeds and the juice from the other 1/2 lemon. Add in a drizzle of olive oil, season to taste, and let down the mixture with a splash of water.
  4. De-seed the tomatoes and dice the flesh. Season well with salt, pepper and a touch of olive oil, and set aside.
  5. Place the kebabs into the oven (on grill) for 4-5 mins, then turn and cook for a further 3 mins. They should be cooked through, and there should be gnarly, crunchy bits on the outside. Take care to avoid the baking paper burning.
  6. Toast/grill naan’s according to packet instructions. Always sprinkle a little bit of cold water on them before toasting to make them extra fluffy.
  7. Place the naan down first, followed by a spreading of the raita, then the kebabs (2 each), and garnish with the onions, tomatoes, coriander and pomegranate.
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