Lamb Koftes with Tenderstem and Yoghurt Dip Recipe | Food Network UK

Ingredients

• For the koftes
• 450g lean minced lamb
• 1 medium onion, grated
• 1 garlic clove, crushed
• ¼ tsp crushed saffron, dissolved in 2 tablespoon of hot water
• ½ tsp salt
• ½ tsp freshly ground pepper
• 2 tbsp olive oil
• 1-2 tsp sumac
• For the dip
• 200g Tenderstem
• 350g plain yoghurt
• 2 large garlic cloves, finely chopped
• Salt and freshly ground pepper
• ½ tsp dried mint
• ¼ tsp crushed dried rose petals (optional)