Lamb Kofta with awesome tahini sauce and Sweet potato wedges


It's so hard to choose a favourite cuisine but I must admit these flavours are right up there on my list. These Middle Eastern meatballs are delicious. I love the zingy sauce, tender lamb, punchy spices and fresh herbs, served up with some crunchy roasted sweet potato wedges - you can't go wrong.
This meal is easy enough to throw together midweek but it also makes a great dinner party dish. Serve up platters family style and let everyone help themselves. 


500g lamb mince
1 red onion finely diced
1/4 cup finely chopped mint
1/2 cup finely chopped flat leaf parsley plus a little extra for garnish
2 tsp salt
1 egg
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 cup of slivered almonds. 


Place all the ingredients in a bowl and mix together well with your hands. Cover the bowl with clingfilm and place in the fridge for at least half an hour. When you are ready to make the kofta remove the mix from the fridge and shape the meat into oblong balls. Heat a skillet or frying pan on medium - high heat. Use olive or coconut oil to coat the pan and then fry the balls until well cooked and browned on all sides. In a seperate pan toast the almonds - stirring often until golden brown, set aside.  

Spread lemon tahini sauce (see recipe below) over the bottom of a serving platter. Place cooked kofta over the sauce and garnish with parsley and almonds. Serve with sweet potato wedges. 



Approx 1kg sweet potato cut into half moons
1/8 cup olive oil
2tsp salt
1 tsp sumac
1 tsp ground pepper


Place sweet potato in a bowl and drizzle with olive oil. Sprinkle with salt, pepper and sumac, toss well to coat evenly. Spread the wedges in a single layer on a tray lined with baking paper. Bake for 25-30 minutes @ 180'C until the outside crisps up. 
Serve in a bowl alongside the lamb kofta. 


Lemon Tahini Dressing


3 Tbsp tahini
3 Tbsp yoghurt
1 tsp salt
Juice of one lemon
4 Tbsp olive oil


Blend everything together in a nutri bullet or food processor. Store in an airtight container until ready to use.