LAMB KAFTA WITH YOGHURT DIP

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Jane Wood of Gameal’s Cedar Cafe (012 460 9797) and her brother, landscaper Anthony Koury (083 263 1482), prepare an exotic feast that celebrates their Lebanese heritage

LAMB KAFTA WITH YOGHURT DIP

INGREDIENTS

For the lamb kafta:

  • 500g lean lamb, finely minced
  • 120ml parsley, chopped
  • 120ml mint, finely chopped
  • 1 onion, grated
  • 3ml ground cinnamon
  • 3ml ground allspice
  • 2 eggs

For the yoghurt dip:

  • ½ cucumber, finely diced
  • 45ml fresh mint, chopped
  • 2 cloves garlic, crushed
  • 150ml double thick plain yoghurt
  • salt, to taste

METHOD

1. To make the kafta: mix all the ingredients and knead for a few minutes. Divide mixture into equal portions and place on skewers.
2. Grill the kafta on a medium heat to cook the meat through slowly, without overcooking the outside.
3. Stir all the dip ingredients together and serve with the kafta.

This recipe serves 6 – 8.