Campfire Camel Koftas with Forking Mint Yoghurt
Serves 4
Ingredients
- 750 g minced camel
- 80 ml Glasseye Creek Forking Mint Sauce
- 250 g plain Greek yoghurt
- 2 tsp ground cumin
- 4 large flatbreads
- 1 Lebanese cucumber, diced
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- 1 egg
- 1/2 cup fresh breadcrumbs
Method
1. Combine the cold mince with half the sauce, finely chopped onion, garlic, herbs or spices, 1 egg, 1/2 cup breadcrumbs, 1 tsp salt and pepper.
2. Shape into 16 meatballs or eight koftas. Cover and chill for 20 minutes so they hold together.
3. Cook in a lightly oiled pan or on a medium-hot barbecue, turning carefully, for 10-12 minutes until browned and at least 75°C in the centre.
4. Prepare the couscous, salad, yoghurt or flatbreads while the meat cooks. Stir the remaining sauce into the yoghurt or pan juices as appropriate.
5. Serve the meat hot with the listed accompaniments.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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