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Wednesday 1 April 2020

The Big Glut Recipe - April

Lamb kefta with herb salad and spicy yoghurt

A variation on Moroccan street food that takes 5 minutes to prepare. From House and Garden magazine.


For the kefta

  • 11/2kg minced fatty lamb
  • 1 medium white onion, grated
  • 3tbsp ground cumin
  • 2tbsp ground turmeric
  • 1tsp smoked paprika
  • 1/2tsp chilli powder
  • 10g mint leaves, finely chopped
  • 10g parsley, finely chopped
  • 2eggs

For the herb salad 

  • 40g each of coriander, parsley and mint, leaves only
  • 1/2 medium red onion, finely chopped
  • 1tbsp lemon juice
  • 3tbsp extra-virgin olive oil

For the spicy yogurt 

  • 600g thick Greek-style yogurt
  • 1 clove garlic, crushed
  • 2tsp ground cumin
  • 1tbsp harissa paste
  • Flatbreads, to serve 

Put the minced lamb into a large bowl with the other kefta ingredients, sea salt and freshly ground black pepper to taste and mix well; this is best done with your hands so you can get all the spices and flavours incorporated into the meat.

Take a small handful of mince in the palm of your hand and shape it into a long sausage shape around a skewer. Press it quite firmly to make it stick. You could make either one large skewer or two thinner skewers per person. Cover and refrigerate for at least 30 minutes.

For the herb salad, put the herb leaves and onion into a bowl and set aside. Mix up the lemon juice and oil to make a dressing and season well with salt and freshly ground black pepper. Just before you are ready to serve, dress the leaves and toss well.

To make the spicy yogurt, mix together all the ingredients and season well. Refrigerate until needed.

Cook the skewers under a medium grill (or griddle pan or barbecue) for 2-4 minutes on each side, depending on their thickness (try not to overcook or they will dry out). Serve hot with the herb salad, spicy yogurt and warmed flatbreads.

Recipe courtesy of House and Garden

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