Recipe: Moroccan style lamb kofta with fresh Naan bread, mint yogurt, cucumber and jalapeño
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Recipe type: Lunch / Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 500g minced lamb
  • 1 large onion diced
  • 3 cloves of garlic finely chopped
  • 1 egg
  • 2 TBLS bread crumbs
  • handful of sultanas
  • ½ bunch of fresh mint chopped
  • sprig of rosemary chopped
  • 1 x tsp dried mint
  • 1 tsp cinnamon
  • 1 TBLS ground cumin
  • 1 tsp paprika
  • Pinch of dried chilli (optional)
  • ½ tsp fennel seeds
  • salt and pepper
Mint Yoghurt
  • 150mls natural yogurt
  • fresh mint chopped
  • squeeze of lemon
  • salt and pepper
Naan Bread
  • 500g plain flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 2 tsp sugar
  • 7g sachet of dried yeast
  • 2 TBLS vegetable oil
  • 150mls milk
  • 150mls natural yogurt
  • 1 egg
Instructions
  1. For the lamb, it could not be easier, dice the onions and garlic, chop the herbs and mix all ingredients together (if you are making at home do not add the salt until you are ready cook then mix it in)
  3. Portion out your lamb into the length of the naans your making
  4. Mould them around a stick or skewer (add the egg and crumbs if cooking on a stick to help bind otherwise leave them out) or fry in a pan and cook in the coals of the fire
  6. For the mint yogurt, mix the natural yogurt, mint and lemon juice to taste and season
  7. For your Naan bread - add all your dry ingredients in a bowl and mix together
  8. Put your wet ingredients into another bowl and mix together
  9. Add both together and work until you have a workable dough, if it's a little sticky add a little more flour
  10. Leave the dough to prove for 1hr (if you're making the dough at home, once proved knock it back and wrap it up in the fridge)
  11. If you have made it at home you will need to pull it out of the fridge and re prove the dough for 30-45 minutes until soft and puffy again
  12. Portion and roll dough into long oval shapes
  13. I threw mine on one of the griddle plates on the fire pit, or use your own flat plate over the coals. Alternatively, you can cook them in a flat frying pan (but no oil)
  14. Once you see big bubbles forming its ready to flip over, give it about the same amount of time on the other side
To serve
  1. Spread a generous portion of mint yogurt on the naan, add the lamb sliced or whole, Baby cos hearts, slices of cucumber for freshness and slices of jalapeno for a little heat (plus vinegar from their brine)
Tip
  1. For that real smoky flavour I cooked some lamb the same as you would a dirty steak - directly on red hot coals. Beautiful flavour, give it a go!
Recipe by Places We Go at https://placeswego.com/recipe-moroccan-style-lamb-kofta-with-fresh-naan-bread-mint-yogurt-cucumber-and-jalapeno/