Lamb Koftas Recipe
- 1 slice of white bread, crusts discarded, torn into small pieces
- 3 tbsp whole milk
- 1 lb (450g) ground lamb
- 1 tbsp chopped cilantro
- 1 tbsp chopped parsley
- 1 tbsp ground cumin
- 1 garlic clove, minced to a purèe
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Vegetable oil, for brushing
- 1½ cups plain yogurt
- 4 oz (120g) cucumber, peeled, seeded, and diced
- 16 wooden sticks
- Soak 16 wooden sticks in hot water for at least 30 minutes. Soak the bread in the milk for 5 minutes.
- Combine the ground lamb, cilantro, parsley, cumin, garlic, salt, and pepper in a large bowl. Squeeze the milk from the bread, add the bread to the bowl and mix thoroughly with your hands. Discard any remaining milk.
- Using wet hands, roll the mixture into 16 balls. Carefully slide each ball onto a wooden skewer.
- Meanwhile, preheat the broiler and position the rack about 4in (10cm) from the source of heat. Line the broiler pan with aluminum foil and lightly oil.
- Put the koftas on the pan and broil, turning frequently, for about 8 minutes for medium-rare, or 10 minutes for well done. Transfer to a platter. Mix the yogurt and cucumber with a little salt to taste and serve on the side.
