Luke Hines' healthy lamb kofta with spiced coconut dipping sauce recipe

Name: Lamb kofta with spiced coconut dipping sauce recipe
Yield: 4
Ingredients: 700 g lamb mince; 4 garlic cloves, crushed; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 teaspoons sweet paprika; 1 teaspoon dried chilli flakes; 2 teaspoons coconut aminos, plus extra to serve; Sea salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 handful of mint leaves, roughly torn; Lemon wedges, to serve; 250 g (1 cup) unsweetened coconut yoghurt; 1/2 teaspoon ground cumin; 1/2 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper; Finely grated zest & juice of 1 lemon; 2 tablespoons coconut aminos; 2 tablespoons extra-virgin olive oil, for drizzling

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by Luke Hines

Oct 27, 2020

"Kofta are simple meatballs made from minced meat and spices, and they are popular all over the Middle East. These lamb kofta are so easy to make and are really elevated by the coconut dipping sauce," says Luke Hines. This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99, photography by Mark Roper. You will need 8 metal skewers for this recipe.

700 g lamb mince
4 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons sweet paprika
1 teaspoon dried chilli flakes
2 teaspoons coconut aminos, plus extra to serve
Sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 handful of mint leaves, roughly torn
Lemon wedges, to serve

Spiced coconut sauce

250 g (1 cup) unsweetened coconut yoghurt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
Finely grated zest & juice of 1 lemon
Sea salt and freshly ground black pepper
2 tablespoons coconut aminos
2 tablespoons extra-virgin olive oil, for drizzling

Method

1.

For the kofta, combine the lamb mince, garlic, cumin, oregano, paprika, chilli flakes and coconut aminos in a bowl. Season generously with salt and pepper and mix thoroughly with your hands.
2.

Divide the lamb mixture into eight evenly sized portions, then shape each portion around a skewer. Place the skewers on a tray, cover and refrigerate for 30 minutes to firm up.
3.

Preheat the barbecue flat plate to medium and brush with the olive oil.
4.

Cook the skewers for 2–3 minutes on each side, turning four times, or until golden brown and charred on the outside and cooked through.
5.

To make the spiced coconut sauce, combine the coconut yoghurt, spices, lemon zest and juice in a bowl and season well with salt and pepper. Spoon into a serving bowl, drizzle over the coconut aminos and olive oil, and give it a swirl to partially combine.
6.

Arrange the kofta on a platter, scatter over the mint leaves and serve with the spiced coconut sauce and lemon wedges on the side.