Spiced Lamb & Prune Koftas

Prep: 25 mins | Cook: 15 min | Serves: 8


300g minced lamb
150g chopped Angas Park Prunes
2 tsp harissa paste
2 cloves garlic
1 tbsp dried mint
1 lemon (zest for meatballs, juice to squeeze over before serving)
1 tbsp sesame seeds
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 handful Angas Prunes
200g Mundella Greek yogurt
A handful of toasted pistachios & fresh mint to garnish


Set the oven to 160°C
Place the minced lamb, harissa paste and garlic into a mixing bowl with the chopped Angas Park Prunes.
Season the mix with the dried mint, sesame seeds, salt and pepper
Using a clean hand, mix together until all the ingredients are combined
Divide the koftas into 30g portions: that should make approximately 16 koftas (4 per person)
Using wet hands, roll each portion into kofta and place onto skewers
Place on a baking tray and cook in a pre-heated over at 160°C for 15-20 minutes or until cooked.
Serving suggestion:
Spoon the yoghurt onto the base of a plate and spread out evenly. Place the skewers onto the yoghurt and sprinkle with pistachios, mint leaves and a few sesame seeds. Finally, finish with a squeeze of lemon juice just before serving.