Mini Lamb Koftas with Pea and Mint Dip

You will need

For the mint and pea yogurt dip:

3 tsp. Tracklements Fresh Mint Jelly
100g frozen peas, defrosted
200g Greek yogurt
¼ tsp. cumin
½ red chilli, finely chopped
Squeeze of lemon

For the lamb koftas:

400g lamb mince
1 garlic clove, minced
Pinch chilli flakes
2 tsp. ground cumin
Medium sized bunch flat leaf parsley, finely chopped
Salt and pepper
16 mini skewers

For the pomegranate salad:

Seeds of 1 pomegranate
Juice of ½ a lemon
8 mini pitta breads to serve


1 Place all the dip ingredients except the lemon juice in a food processor and whizz until smooth. Season to taste and add the lemon juice.

2 Add the lamb mince, garlic, chilli, cumin and half the flat leaf parsley to a large mixing bowl. Season generously and mix together, scrunching the mixture together with your hands. Form the mince into 16 small mini sausage-shaped koftas, squeezing the mixture around the mini skewers.

3 Mix together the remaining parsley with the pomegranate seeds and lemon juice. Season to taste.

4 Heat a griddle pan until hot and cook the koftas until well browned and cooked through.

5 Warm the pitta breads and serve the koftas on top, with a sprinkle of the pomegranate salad and a drizzle of the pea and mint dip.

Recipe courtesy of Tracklements