Spiced Lamb Köfte with Herb & Lactose-Free Yoghurt Sauce

• 600 glamb mince
• 2 tspground cumin
• 1 tspground coriander
• ½ tspcinnamon
• ½ tspchilli flakes
• 2 tbspgarlic-infused olive oil
• 15 gflat-leaf parsley, finely chopped
• 200 glactose-free plain yoghurt
• 30 mllemon juice
• 15 gmint, 10 g finely chopped and 5 g hand-torn
• 20 gspring onion green tops, finely sliced
• 1 tspsumac
• Fine salt, to taste
• 4gluten-free flatbreads, warmed (optional)
• Black pepper, to taste

Method

1. 1Tip the lamb mince into a large bowl with the cumin, ground coriander, cinnamon and chilli flakes. Season generously with salt and black pepper; this is your main seasoning moment, so don't be shy. Toasting the spices happens in the pan later, but mixing them through raw mince now lets them perfume every bite.
2. 2Work the mixture with your hands for a minute or two until the spices are evenly distributed and the mince feels tacky. Divide into 12 portions and shape each one around a metal skewer into a sausage, or roll into oval patties. If the mixture feels soft, allow an extra 10 minutes chilling before cooking.
3. 3Mix the yoghurt with the 10 g chopped mint and 25 ml lemon juice. Taste before seasoning with salt. Reserve the torn mint and remaining 5 ml juice for finishing.
4. 4Heat 1 tbsp of the garlic-infused oil in a heavy frying pan or griddle over medium-high heat until shimmering. Reserve the other 1 tbsp for the second batch.
5. 5Lay the köfte in the pan in two batches; don't crowd them. All 12 at once and the pan temperature drops, water weeps out of the lamb, and you'll steam them instead of searing. You want a deep mahogany crust with charred edges.
6. 6Add the reserved oil before the second batch. Cook each batch for about 8–10 minutes, turning onto all sides, until deeply browned and the centres reach 75°C for 30 seconds. Give them longer over lower heat if needed. Rest for 2 minutes.
7. 7Taste the yoghurt sauce one more time and tweak the salt if needed. Spread it across a wide platter in a generous swoosh.
8. 8Serve three köfte per person over the yoghurt. Scatter with spring onion tops, chopped parsley and the reserved torn mint, dust with sumac and add the reserved lemon juice. Serve with the optional warm gluten-free flatbreads if using.

Per serving

kcal

471

protein

31.4g

fibre

1.7g

carbs

6.6g

fat

35.4g