A busy Monday and a quick meal for tonight, a healthy one.
I am using good quality minced lamb for my koftas, no oil required as I bake them on a sheet and they retain all the moisture. The salted watermelon and mint has no dressing.
I bake the koftas in a hot oven on baking paper and then put them on kitchen towel as soon as they are cooked to absorb natural oils. I also use a mix of fresh and dried mint to get more depth in the mint flavor. Preparation time for this meal is under 10 minutes and it is something a bit different. The koftas are delicious hot or cold. I serve them with a local yoghurt with with some torn up mint leaves.
With the watermelon, I only add fresh mint and a good sea salt. You would be surprised how good salted melons and watermelons are. I will serve with a small dipping pot of fresh yoghurt.
You will need :
Preheat oven to 200 C
Makes 12 koftas
500 g lamb
Fresh mint, I use about two sprigs
1/2 tsp dried mint
Freshly ground pepper
1/2 tsp dried coriander
1 teaspoon Balsamic vinegar
Prepare an oven tray with a baking sheet.
I like to break up fresh mint leaves manually so that they are uneven in size and the taste in the koftas is more defined.
Mix all ingredients together.
Divide into 12 pieces and roll to a small sausage like shape. Do not add flour, it’s not necessary.
Arrange on baking tray. Bake in hot oven for 20 minutes and turn over for another 10 or 15 depending on how crisp you like them.
Serve hot or cold.
For the watermelon, chop up into neat pieces. Squeeze a bit of lemon. Arrange on plate and sprinkle some sea salt and fresh mint. I love the flavor and texture of Maldon Salt. Garnish with fresh mint leaves.
Have a good week !