Are you as ready for the summer holidays as I am? I feel like a tween counting down the days ‘til Christmas and sunny braai days this year.
And, what are summer holidays without a braai? I remember when we were younger, we used to have a braai almost every weekend and during the holidays, my dad would even braai once or twice during the week too. Now, a braai carries much more than chops – it carries those fond family memories and nostalgia that often have me wish for just one more family braai under the White Stinkwood tree in our Free State home’s garden.
But, now we get to make new memories with our own little munchkins and what better way than with a recipe from the South African Mushroom Farmers’ Association? These Lamb and Mushroom Koftas aught to do the trick for one of the many braais you’re bound to have this summer holiday:
Lamb & Mushroom Koftas with Cumin Yoghurt Sauce (for the braai)
Makes ± 10 koftas
500g white button mushrooms
500g lamb mince
2 cloves garlic, grated
4 Tbsp fresh parsley, chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp sumac
1 tsp ground ginger
½ tsp cinnamon
½ tsp cayenne pepper
2 tsp salt
½ tsp freshly ground black pepper
250ml double cream plain yoghurt
1 Tbsp lemon juice
1 small garlic clove, finely grated
1 tsp ground cumin
Salt and pepper, to taste
8 large pitas / 16 mini pitas
Crunchy fresh lettuce
Fresh mint leaves
Olive oil for cooking
Salt and pepper to taste
FIND MORE MUSHROOM-INSPIRED RECIPES HERE
Working in batches, place mushrooms in a food processor and blitz until fine.
Sauté in a dry hot pan until all the moisture has been cooked out and the mushrooms begin to brown. Allow to cool.
In a large mixing bowl add the lamb mince, cooled mushrooms and the rest of the kofta ingredients. Mix well.
Divide the mixture into 10 even balls.
Using damp hands, shape the mixture around 10 medium sized metal skewers.
Place in the fridge while you preheat the braai.
Heat braai to medium high. Brush grates with a little neutral oil.
Braai koftas until golden brown all over and just cooked through.
Allow to rest for 5 minutes.
Whisk yoghurt sauce ingredients together and season to taste.
Serve koftas alongside warm toasted pitas, crunchy lettuce and generous dollops of yoghurt sauce. Sprinkle everything with mint leaves and flaky salt and serve with lemon wedges.
Happy summer holidays!