Turkish Lamb Köfte with Yoghurt Sauce

For 2 servings

• Lamb mince250 g
• Onion, very finely grated1/2
• Garlic clove, crushed1
• Ground cumin1 tsp
• Ground coriander1/2 tsp
• Smoked paprika1/2 tsp
• Fresh parsley, chopped2 tbsp
• Salt and pepperto taste
• Olive oil, for cooking1 tbsp
• Natural yoghurt100 g
• Garlic clove, crushed (for the sauce)1/2
• Fresh mint, chopped1 tbsp
• Lemon juicesqueeze

1. 1

   Grate the onion on the coarse side of a box grater, then squeeze out and discard the excess liquid using your hands or a clean tea towel, this stops the mixture from becoming too wet.

2. 2

   In a large bowl, combine the lamb mince, grated onion, garlic, cumin, coriander, smoked paprika, parsley, salt and pepper. Mix well with your hands until evenly combined.

3. 3

   Divide the mixture into 4 equal portions. Shape each into a small oval or sausage shape, about the size of your palm.

4. 4

   If using skewers, thread each portion onto a skewer, pressing the meat firmly so it holds together.

5. 5

   Heat the olive oil in a large frying pan or griddle pan over medium-high heat.

6. 6

   Cook the köfte for 4-5 minutes on each side, turning carefully, until browned on the outside and cooked through with no pink in the middle.

7. 7

   While the köfte cook, mix the yoghurt, remaining garlic, mint and a squeeze of lemon juice in a small bowl. Season with a pinch of salt.

8. 8

   Serve the köfte hot with the yoghurt sauce alongside, plus flatbread or a simple salad if you like.