The Royal Chef At Home: Easy Seasonal Entertaining

LAMB KOFTAS

THIS RECIPE CAN BE DOUBLED AND TRIPLED EASILY, AND IT DOESN’T MATTER HOWMANY YOU MAKE, THEY WILL BE ALL EATEN BY EVENING’S END. Its success relies on that not so secret catering truth—everyone loves a meatball. Especially a wonderfully seasoned meatball served with a cooling mint raita. MAKES 16 AS APPETIZERS

2 teaspoons lemon zest, grated 2 teaspoons lemon juice 1 ½ teaspoons cumin 1 egg whites Salt and black pepper to taste

Soak 16 bamboo skewers in water for about an hour 1 pound ground lamb ½medium onion, very finely diced 2 cloves garlic, minced ¼ cup fresh mint, chopped ¼ cup fresh cilantro, chopped 1 Combine all of the ingredients together in a large bowl until well blended and smooth. 2 Wet hands lightly, divide mixture into 16 equal portions and form into uniform cylinder shapes. Thread each cylinder onto a damp bamboo skewer and set on a baking sheet. Cover with plastic wrap and refrigerate several hours or overnight.

3 Remove from the refrigerator and place skewers on a hot, lightly oiled grill over high heat and grill for about 6-8 minutes, turning until nicely browned and cooked through. Koftas can also be cooked in a 400ºF oven. Sear on all sides first in a large frying pan and then bake for about 6-8 minutes. Serve with mint raita.

MINT RAITA

MAKES ABOUT 2 CUPS

1 In a large bowl combine all of the above ingredients. Adjust seasoning and refrigerate.

1 (7 ounce) Greek yogurt 1 teaspoon cumin 2 tablespoons fresh mint, chopped

Juice of 1 lemon ½ teaspoon salt 1 clove garlic, crushed ½ an English cucumber, peeled, seeds removed and finely chopped

100 THE ROYAL CHEF AT HOME