Lamb koftas with spicy tahini dip

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

 

By Tonia Buxton
From Saturday Kitchen

Ingredients

For the lamb koftas

  • 500g/1lb 2oz lean lamb mince
  • 50g/1¾oz sweet potato, grated
  • 50g/1¾oz fresh breadcrumbs
  • 50g/1¾oz Greek-style plain yoghurt
  • 2 garlic cloves, crushed
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp finely chopped fresh coriander
  • 2 tbsp finely chopped fresh mint
  • 1 bunch flatleaf parsley, finely chopped
  • olive oil, for greasing
  • sea salt and freshly ground black pepper

For the tahini dip

  • 200g/7oz Greek-style plain yoghurt
  • 3 tbsp tahini
  • 2 lemons, juice only
  • 4 garlic cloves, crushed
  • ¼ tsp hot chilli powder
  • 1 tsp sea salt
  • 8 crisp Little Gem leaves
  • 1 tsp fresh mint, finely chopped
  • 1 tsp fresh coriander, finely chopped
  • 1 tsp flatleaf parsley, finely chopped
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