Lamb Kofta Recipe with Beetroot Hummus & Tzatziki | Recipe of the Month

The Hungry Guest lamb kofta recipe brings together succulent, flavour-packed lamb kofta with creamy beetroot hummus and refreshing tzatziki, made using fresh seasonal ingredients from Mereworth Market Garden – Fragrant herbs and warming spices complement the richness of the lamb, while the earthy sweetness of beetroot and cool, tangy tzatziki create the perfect balance.

Ingredients of the lamb kofta recipe

For the kofta:
500g lamb mince
1 medium onion, finely grated
3 garlic cloves, minced
25g fresh flat-leaf parsley, finely chopped
20g fresh mint, finely sliced
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp ground cinnamon
½ tsp ground allspice (optional)
½ tsp chilli flakes (optional)
2 tsp sea salt
1 tsp freshly ground black pepper
Zest of 1 lemon

For the beetroot hummus:
250g Mereworth beetroot
500g chickpeas
50g chickpea water
5g ground cumin
3g ground coriander
50g tahini
10g Mereworth garlic, minced
50g sunflower oil
15g lemon juice
5g salt

For the tzatziki:
1 Mereworth cucumber
200g Greek yogurt
¼ bunch Mereworth mint, finely sliced
20g lemon juice
10g Mereworth garlic, minced
Salt to season

Method:

For the kofta:

1. Soak 5 wooden skewers in cold water for 10 minutes. This will stop the skewers burning when the koftas are placed on the BBQ.
2. Mix all ingredients in a bowl well.
3. Divide the mix into 25g pieces and shape into balls.
4. Skewer 4 kofta balls on each wooden skewer.
5. Place in the fridge to set
6. Heat a BBQ, drizzle the koftas with a little oil to stop them sticking. Then place the kofta’s on the grill.
7. Cook evenly on all sides, until the internal temperature reaches 75 degrees C.

For the beetroot hummus:

1. Trim the top and bottom from the beetroot.
2. Place in a pan of well salted cold water.
3. Bring to the boil, and simmer until a knife passes easily through the beetroot (approximately 30 minutes.
4. Strain the beetroot and leave until cool enough to handle.
5. Peel the beetroot and place in the fridge until cold.
6. Place all ingredients in a food processor and blend well.
7. Remove and chill before serving.
9. For the tzatziki:
10. Peel and grate the cucumber into a bowl but stop at the seeded centre core. The core can be diced and added to the grated cucumber.
11. Add all other ingredients to the bowl and mix well.
12. Season to taste with salt.

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