Lamb kofta and cinnamon tzatziki

With an abundance of spices and flavours, this dish will certainly tantalise your taste buds!

Lamb kofta ingredients

Preheat an oven to 180°c.
In a mixer bowl add the mince lamb, persian seasoning, lamb stock mix, garlic powder, onion granules & beat for 5 minutes to break down the meat.
Place in a suitable baking dish, making sure to push it down.
Bake for 40 minutes, then turn over, cover & bake for another 40 minutes.
Press with a weighted tray and serve.

Mix the flour, salt, yeast, spices and oil in a large bowl and add enough water to make a soft, but not sloppy, dough.
Knead well.
Put into a lightly oiled bowl to rise for 1 hr until doubled in size.
Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick.
Then leave the pieces on a lightly floured baking tray to prove for 5 minutes.
Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5 minutes in total.
Set aside to cool slightly before serving.

In a pot add water, raspberry puree, sugar and glucose.
Boil until all the sugar has dissolved (approx.104º/ 220ºF).
Remove from the heat and pour over condensed milk.
Mix with immersion blender.
Cool mixture to approx. 55-60ºC/130-140ºF and pour over cocoa butter and gelatine.
Mix with immersion blender.
Transfer to a heat proof container.
Seal with a plastic wrap to the surface of glaze and refrigerate overnight.
To glaze, take out amount needed and warm to approx. 32-35ºC/ 90-95ºF for glazing.

In a large bowl, combine romaine lettuce, tomatoes, cucumber, feta cheese, mint leaves and goji mix.
In a small bowl, whisk olive oil, peppermint oil, lemon juice, pear, salt and pepper.
Pour the dressing over the salad.
To serve
Serve in a rustic style as a sharing platter or a street food style dish.