For the kofte
1 Tbsp olive oil
100g red onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
½ tsp sweet paprika
½ tsp smoked paprika
½ tsp cumin seeds, toasted and ground
120g tomato concasse
720g ground lamb
1 Tbsp fine salt
1 Tbsp mint leaves, chopped
For the dip
½ tsp sumac
150g plain yogurt
1 tsp mint, finely chopped
Place a pan over medium heat and add the olive oil. Sweat the red onions until soft and lightly caramelised, then add the garlic, spices and the chopped tomatoes. Remove from the heat and allow to cool completely.
In a bowl, combine the lamb mince with the cooled spice tomato mix. Add the salt and the chopped mint. Weigh out 60g balls of the mixture and shape onto a metal skewer into a sausage-shape about 10cm long. You should yield approximately 12 kofte.
To make the dip, mix the sumac, yogurt and mint until well combined. Season with salt. Cook the kofte on a preheated Fusion grill to a core temp of 60°c – and serve with the dip on the side.