350gm lamb mince
1 lemon, zest and juice
¼ C fresh mint, chopped
1 cucumber, sliced
½ C coconut/goat or sheep yoghurt
¼ C cashew nuts, chopped
½ tsp black pepper
1 tsp ground cumin
½ tsp red chilli flakes
¼ C almond meal
1 clove garlic, minced
1 Tbs olive oil
Combine the lemon zest, cumin, chilli flakes and black pepper. Whisk the egg and add it to the seasoning mix. Use your hands to mix together the egg mixture, mince and almond meal. Form small oval shaped balls.
Heat the olive oil in a fry pan and add the lamb kofta’s. Cook for a few minutes on each side until they are cooked through. When cooked, stick a toothpick into each kofta.
Combine the yoghurt with 1 Tbs of lemon juice and garlic, stir well.
On your serving plate scatter the rocket, mint and sliced cucumber. Place the lamb kofta’s over the salad and sprinkle the chopped cashews over the top. Serve the yoghurt as a dip on the side.
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