Imagine: a package of ground lamb sitting in a refrigerator, waiting to be cooked into something tasty. What do you do? Make lamb keftedes! Last night, I made lamb keftedes with tzatziki – they were amazing. Here’s the recipe:
- 2 onions
- 2 cloves garlic
- 1/4 cup (50 g) dried apricots
- 1 bunch fresh mint
- 1 3/4 lb (800 g) ground (minced) lamb
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tbsp dried thyme
- 1 egg
- 2 cucumbers
- 1 1/3 cups (300 g) creamy plain yogurt
- 6 flatbreads
- sea salt
- ground black pepper
- Finely chop the onions and crush the garlic, then finely chop the apricots and half of the mint.
- Put the ground (minced) lamb into a large bowl with the onions, garlic, apricots, chopped mint, cumin, chili powder, thyme, and egg. Season generously with 1/2 teaspoon each salt and pepper.
- Mix everything together with your hands until evenly combined. If you want to check the seasoning of the keftedes, you can pan fry a little piece of the mixture and add more seasoning to your taste. With slightly damp hands, shape the keftedes mixture into 25-30 balls. Cover and chill for at least 30 minutes, or for up to 2 days.
- To make the tzatziki, peel the cucumbers, then scoop out the seeds using a teaspoon. Leaving the seeds in will lead to a watery sauce. Thinly slice or grate the flesh of the cucumber.
- Mix the cucumber with the yogurt. Tear in the remaining mint leaves, then season to taste with salt and pepper.
- Before you begin cooking, check that the grill is preheated to 400°F (200°C). Cook the keftedes for about 10 minutes, turning often, until dark golden all over and hot through to the middle. When ready, serve the keftedes with the tzatziki and flatbreads.