Orange Minted Yogurt Sauce For Lamb Kaftas Recipes

Steps:

• Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

Steps:

• In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
• Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.

Steps:

• In a bowl, combine all the ingredients. Roll lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place patties on a baking sheet greased with oil. Brush oil on patties, loosely cover and refrigerate for 30 minutes.
• Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side.
• To make yogurt sauce:.
• 1/2 cup plain yogurt - 1 tablespoons tahini - 1/2 tablespoons fresh squeezed lemon juice - 1 teaspoons mint leaves, finely chopped - freshly ground black pepper - 1/2 teaspoons cumin.
• In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.
• This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara.

Steps:

• Yogurt Sauce.
• In a small bowl, mix together all yogurt sauce ingredients, cover and chill while preparing the kofta. Add salt and pepper to taste before serving.
• Kofta.
• Place an oven rack in the center position of the oven.
• Preheat oven to broil.
• Lightly coat a rimmed baking sheet with olive oil cooking spray.
• Place the bread in a food processor and pulse until it forms fine bread crumbs.
• Add the onion, parsley,mint,garlic,cumin,cinnamon,chili powder,salt, black pepper,ginger and red curry paste and process until the mixture is finely chopped.
• Transfer the mixture to a large bowl.
• Mix the egg into the onion and herb mixture.
• Add the lamb and turkey and use your hands to thoroughly mash everything together.
• Shape mixture into 12 egg-sized balls, then arrange on the prepared baking sheet.
• Lightly spray the kofta with olive oil.
• Broil for 8 minutes, then use tongs to rotate each and broil an additional 7 minutes.
• Rotate again, and broil for another 3 to 4 minutes.
• Remove from oven, and let stand 5 minutes.
• Wrap the pitas in foil, and place in oven for 1 to 2 minutes, just long enough to heat through.
• Arrange 3 koftas down the center of each of each pita, then top with diced tomato and yogurt sauce.
• Wrap the pita around the koftas and enjoy!

Steps:

• Combine yogurt, crème fraîche, mint, chives, garlic and lemon zest in a medium-size nonreactive bowl, then whisk to a smooth consistency.
• Season to taste, transfer to small bowls and serve with lamb ribs.

Steps:

• Mix yogurt, cucumber, mint and rose water in a food processor until smooth.
• Cover and refrigerate until ready to serve.