July 16, 2017

You’ll have guests coming back for thirds when serving up these beauties. These simple, richly spiced little morsels can be whipped together in 15 minutes but taste rather fancy. The subtly spiced almond yoghurt truly takes them to the next level. I make a batch most weeks and serve it as a dip or with salads.  Enjoy x

Serves: 4

3 tbsp olive oil
1 small red onion, finely sliced
600g lamb mince
1 ½ tbsp ras el hanout
100g almonds, roughly chopped
½ cup each flat-leaf parsley and mint, roughly chopped
Salt, freshly ground pepper

Smokey Almond Yoghurt
1 ½-inch piece ginger, peeled, coarsely chopped
1/2 cup smooth almond butter
1/2 cup Greek yoghurt
1 tsp fresh lemon juice
1 tbsp honey
1 tsp smoked paprika
⅛ teaspoon cayenne pepper
Salt, freshly ground pepper

For the kofte, mix together all the ingredients until well blended. Divide into 16 balls, then roll each ball on a board with a cupped hand to turn them into ovals.

Thread onto 8 skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan.

For the smokey almond yoghurt, pulse ginger in a food processor until finely chopped. Add almond butter, yoghurt, lemon juice, honey, paprika, cayenne, and 1/4  cup ice-cold water and pulse, adding more water by the tablespoonful to thin if needed, until smooth. Season with salt and pepper. Serve with flatbreads and a side salad.

Gretchen Lowe, Food Stylist Auckland

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